Meat Free Monday One day a week can make a world of difference

Sweet and Sour Chinese Cabbage

Meat Free Monday
  • Serves: 4
  • Preparation: 5
  • Cooking: 15
  • Ready: 20

Loaded vitamins and minerals, Chinese cabbage (also known as Napa cabbage) is the star of the show in this satisfying side dish from The Meat Free Monday Cookbook.


  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sambal oelek (Indonesian chilli sauce)
  • 6 tablespoons chopped tomatoes
  • 750 g Chinese cabbage, shredded
  • salt and freshly ground black pepper
  • 2-3 spring onions
  • 1 red chilli, shredded


Heat 2 tablespoons olive oil in a heavy-bottomed pan and cook 1 sliced onion until soft.

Stir in 2 tablespoons white wine vinegar, 2 teaspoons sugar, 1 tablespoon sambal oelek (Indonesian chilli sauce) and 6 tablespoons chopped tomatoes and mix well.

Add 750 g shredded Chinese cabbage and salt and freshly ground black pepper.

Cook for 10 minutes with the lid on, stirring occasionally, until the cabbage is tender.

Serve hot with 2-3 spring onions and 1 shredded red chilli sprinkled over the top.

Additonal notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook 
(Kyle Books), pp.24-25.

Buy your copy here. Proceeds go to the Meat Free Monday campaign.

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