​​​​​Sichuan Sweet & Sour Cabbage Recipe | CDKitchen.com

Split cabbage in two. Remove core and shred cabbage. Place shredded cabbage on large plate and toss with salt cover with paper towels. Place a heavy, flat weight over towels and let stand for 2 hours. Squeeze liquid from cabbage. Stir-fry ginger in hot oil. Turn off heat. Add vinegar and sugar. Turn heat to low and stir until sugar dissolves. Add scallions and cilantro. Stir 30 seconds. Turn off oil and add chili oil and sesame oil. Pour sauce over the cabbage and toss well. Serve at room temperature. Will last 3 days refrigerated.