Sweet and Sour Chinese Cabbage
Share the love
- 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.
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.