Taiwanese Cabbage with Garlic

This crisp and delicious cabbage recipe only uses six ingredients for an incredibly delicious vegetable dish. Taiwanese cabbage with garlic is sweet, savory, and only takes 10 minutes to make.

Course Side Dish

Cuisine Taiwanese

Keyword braised cabbage, din tai fung recipe, Taiwanese cabbage

Prep Time 5

Cook Time 5

Servings servings

Calories 56kcal

Author Megan

Equipment

Ingredients

1 ½ lb Taiwanese cabbage aka white cabbage
10 cloves garlic thinly sliced
1 tablespoon Taiwanese rice wine Michiu or Shaoxing wine
1 teaspoon chicken bouillon powder
¾ teaspoon salt
¼ teaspoon white pepper

Instructions

Cut the cabbage. Slice the cabbage into quarters. Then slice off the core. Lastly, slice the cabbage into 2 to 3-inch pieces and separate the leaves with your fingers.
Sauté the garlic. In a wok or large pan, heat three tablespoons of oil over medium-high heat until hot. Then add the garlic and saute for 30 seconds.
Add the cabbage. Next, add the cabbage and toss for 2 minutes or until it is softened.
Season the cabbage. Deglaze the edge of the pan with the Taiwanese rice wine. Then season the cabbage with chicken bouillon powder, salt, and white pepper and toss until well combined, about 1-2 minutes.
Serve. Serve the Taiwanese cabbage with garlic immediately and enjoy!

Notes

See the Expert Tips for more guidance.

Nutrition