Szechuan Cabbage | Spicy Cabbage Recipe

I made teriyaki chicken and then started to wonder what I should eat it with, and so I made some Szechuan Cabbage to go with it, since I really can't do rice like in the old days. I wanted to keep it really simple. Most of you will probably have to buy some Szechuan peppers to add to this dish.

Why You'll Love This Easy Side Dish

• Fast weeknight win. Ready in about 15 minutes from start to finish.
• Big bold flavor. Garlicky, tangy, spicy, and numbing heat from Sichuan peppercorns.
• Simple ingredients. Mostly pantry staples like soy sauce, rice vinegar, dried chiles, ginger, and cabbage.
• Crisp-tender texture. Quick stir-fry keeps the cabbage snappy, not soggy.
• Low carb friendly. A satisfying veggie side dish that fits keto and lighter meals.
• Super versatile. Perfect with rice, noodles, dumplings, or any protein from chicken to tofu.
• Better than takeout. That restaurant-style “wok pop” vibe without the delivery wait.

In short, you’ll love Szechuan cabbage because it’s quick, punchy, and ridiculously versatile while still feeling like a takeout-level upgrade to a humble head of cabbage.

More Of Our Best Cabbage Recipes

• Pickled Cabbage
• Fried Southern Cabbage
• Indian Cabbage Slaw
• Indian Cabbage with Peas and Carrots
• Air Fryer Bok Choy

Spicy Szechuan Cabbage

Add some spiciness to your plate with this delicious Szechuan Cabbage recipe! This dish is spicy, savory and best of all low carb!

Print Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Side Dishes

Cuisine: Chinese

Keyword: chinese cabbage recipe, Spicy Cabbage, Szechuan Cabbage

Servings: 4

Calories: 41kcal

Author: Urvashi

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

• ▢ 1 teaspoon (1 teaspoon) Oil
• ▢ 3-4 cloves (3 cloves) Garlic, thinly sliced
• ▢ 1 inch (1 inch) Minced Ginger, cut into small pieces
• ▢ 1/2 teaspoon (0.5 teaspoon) Szechuan peppers
• ▢ 2-3 (2) Dried Red Chilis, roughly chopped
• ▢ 2 cups (140 g) cabbage, , chopped

Sauce

• ▢ 1 tablespoon (1 tablespoon) Soy Sauce
• ▢ 1 tablespoon (1 tablespoon) White Cooking Wine
• ▢ 1 teaspoon (1 teaspoon)  Rice Vinegar
• ▢ 1/2 teaspoon (0.5 teaspoon) Sugar Or Other Sweetener Equivalent
• ▢ Kosher Salt, to taste

Instructions

• Heat oil in a wok and when it starts to shimmer, add sichuan peppers and saute for a bit.
• Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt
• Add in cabbage and saute until cabbage is crisp but translucent, about 2-3 minutes.
• Meanwhile mix all sauce ingredients in a small bowl and then pour over the cabbage.
• Stir vigorously and allow the cabbage to cook a little bit and the sauce to evaporate a bit more.
• Serve as a side item with your favorite meat dish. I served this with Teriyaki chicken.

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Cooking Group Keto Group

Nutrition

Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 2g

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