Hand torn cabbage is a classic home-cooked dish that combines the crispness of cabbage with the bold flavors of spices, offering a refreshing yet satisfying taste. Whether as a quick dinner, party side, or diet-friendly option
Originating in Sichuan restaurants, this dish gained home-cooked fame for its simplicity and bold flavors. In the north, it’s a winter staple alongside vinegar-glazed cabbage.
Today, it’s a popular low-calorie option for health-conscious eaters.
Nutritional Value
- Calories: ~50-80 kcal/serving (200g cabbage).
- Protein: 2-3g (trace plant protein).
- Fat: 3-5g (reduce oil for lower fat).
- Carbs: 8-10g (natural sugars).
- Fiber: 3-4g (cabbage is fiber-rich).
- Vitamins: C (cabbage), K (cabbage).
- Minerals: Potassium (cabbage), calcium (cabbage), magnesium (cabbage).
Health Highlights
- Low-Calorie: Ideal for weight management.
- Gut Health: High fiber aids digestion.
- Antioxidant: Vitamin C and sulfur compounds combat free radicals.
Hand torn cabbage
a classic home-cooked dish that combines the crispness of cabbage with the bold flavors of spices, offering a refreshing yet satisfying taste
Ingredients
- Ball White moderate
- Ginger and garlic moderate
- Dried chili pepper moderate
Instructions
- Tear the cabbage into large pieces by hand
- Heat the oil and add minced garlic, minced ginger, and dried chili peppers to sauté until fragrant [leave half of the minced garlic]
- Add the cabbage after sautéing the ingredients
- After the cabbage is fried soft, add salt and the remaining minced garlic
- After about 1 minute of frying, remove from the pan
Notes
The most important thing about hand-torn cabbage is the heat. You have to stir-fry it on the highest heat so that the cabbage cooks quickly and has no moisture. It is crispy when you eat it.
Tried this recipe?Let us know how it was!