Hot and Sour Cabbage
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
Number of servings: 1
1 large head napa cabbage, about 2 pounds
2 tablespoons kosher salt
1/2 cup white vinegar
1/2 cup sugar
1/3 cup peanut or vegetable oil
12 to 15 dried red chile peppers
1/4 cup Chinese chili oil
In a small bowl, stir together the vinegar and sugar until the sugar dissolves.
Heat half of the peanut oil in a large wok or skillet over high heat until the oil just begins to shimmer. Add the remaining 1 tablespoon of salt and toss in half of the chiles, stirring about 10 seconds. Add half of the cabbage, tossing and stirring for about 1 minute, or until the cabbage has just begun to wilt and is combined with the hot oil. Stir in half of the vinegar mixture and half of the chili oil and cook for 30 seconds. The whole process should take no longer than 2 minutes.
Turn the cabbage out into a large bowl. Return the wok or skillet to the heat. Repeat the cooking process with the remaining cabbage and add it to the bowl with the first batch.
Put the cabbage in 1 large or several smaller containers that will hold it snugly and keep it submerged in the liquid. Refrigerate for up to 2 weeks. Bring to room temperature before serving.