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Sweet and Sour Napa Cabbage

Updated: Mar 26

Vegan, Oil-free, Gluten-free

Napa cabbage, partially cut up
Napa cabbage

Are you short on time and money? No one would be able to tell if you serve them this Sweet and Sour Napa Cabbage dish.

Napa cabbage aka Chinese cabbage belongs to the healthiest vegetables out there - cruciferous vegetables.

It is often used to make kimchi, a traditional Korean dish made of spicy fermented vegetables. Whereas making kimchi takes a couple of days, the Sweet and Sour Napa Cabbage is ready to eat in a manner of minutes! It really depends on how fast you can cut your veggies and if you have some leftover rice. :o)

Sweet and Sour Napa Cabbage


  • 8 cups Napa cabbage, cut into bite-sized pieces

  • 1 large onion, chopped

  • 2 large carrots, thinly sliced

  • 2 Tbsps ginger, roughly cut up

  • 1 tsp Sriracha, more to taste

  • 1/2 cup apple cider vinegar

  • 1/4 cup Bragg's Aminos or Tamari

  • 3 Tbsps tahini

  • 2 drops liquid smoke

  • 4 dates, pitted

  • 2 Tbsps cornstarch

  • 6 cups of cooked brown rice


  1. Prepare rice.

  2. Pour a few tablespoons of water into a big pot or pan and heat over medium-high heat.

  3. Add the cabbage, onion, carrots, and stir-fry until tender but still crunchy.

  4. Put the vinegar, soy sauce, tahini, corn starch, ginger and hot pepper, liquid smoke and dates in a blender and blend until smooth.

  5. Reduce the heat to simmer, add the sauce, and continue to stir-fry until the sauce thickens.

  6. Serve over brown rice.

No animals were harmed during the creation of this recipe!



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