Spicy Chinese cabbage (La bai cai) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 46) by Fuchsia Dunlop

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • dried chillies
  • Show all ingredients...

  • EYB Comments

    Cabbage needs to be salted and refrigerated or left in a cool place for at least several hours and up to overnight.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Cabbage needs to be salted and refrigerated or left in a cool place for at least several hours and up to overnight.

  • sosayi on April 24, 2018

    Good, simple cabbage recipe. I did the black vinegar and sesame oil variation, which I enjoyed a lot, although we did need to add a touch more of the vinegar than called for in the recipe (for our tastes). It had a goldilocks heat level, just enough to warm your mouth without making you sweat.

  • clcorbi on December 04, 2016

    This was so simple to make but surprisingly good! The cabbage develops a spicy flavor that is just perfect, not too intense but still flavorful. After the cabbage is salted, tossed with some Sichuan peppercorns and pressed in its own juices for a few hours, you drop some dried, sliced chiles into hot oil, then toss the cabbage into the infused oil and serve. We were only able to let the cabbage press for a few hours before cooking it--I would love to try this dish again and let the cabbage go overnight. Next time I will also try the variation that uses chankiang vinegar and sesame oil.

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