New Life for Red Cabbage

I cook with red cabbage at least once a month, but I was looking for something new recently and modified a Chinese Red Cabbage recipe and was very happy with the results.


  • 1.25kg (2 3/4lb) red cabbage, finely chopped
  • 2 tbsp chili garlic sauce
  • 1 thumb-sized piece fresh root ginger, peeled and diced
  • 4 large garlic cloves, peeled and chopped
  • 5 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 1 clementine orange, separated into slices
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp sesame oil


  1. In a large wok, place all ingredients except for the sesame seeds and sesame oil.
  2. Cook on medium heat and stir often until tender and the liquid has evaporated (about 20 minutes).
  3. Stir in the sesame seeds and oil.
  4. Serve

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