This is probably the zingiest, most invigorating cabbage dish we can think of. Bright with vinegar and fragrant with spices, it's also super easy to prepare and will perk you up even on the rainiest, coldest of days.
1/2 a small head of cabbage (green, white, red, doesn't matter)
1/4 tsp of salt
1 tsp soy sauce
2 tbsp vinegar
a pinch of sugar
1 tbsp vegetable oil
1-2 dried chillies, as hot as you desire
1/4 tsp sichuan peppercorns
Wash the cabbage and tear the leaves into pieces about as big as your palm. Dissolve the salt and sugar into the soy sauce and vinegar and set aside.
In a large frying pan, heat the oil over a high heat and add the chillies and sichuan peppercorn. Let them sizzle til they become very fragrant, then add the cabbage and sauté, stirring often, til slightly softened, about 2-3 minutes. Chuck over the vinegar-soy mixture and let it bubble down a little, then remove to a plate and serve immediately.