Ingredients:
1 lb. white cabbage, shredded
1/2 tsp bicarbonate of soda,
1 teaspoon salt
2 teaspoons sugar
1 tablespoon oil
Sauce :
2 tablespoons sugar
2 tablespoons wine vinegar
8 fl. oz. water
pinch salt (opt.)
1 tablespoon arrowroot (cornflour)
few drops of red food colouring (opt.)
1 teaspoon (or more, to taste) tomato puree
Cooking methods:
Boil the cabbage in a large pan with (the bicarbonate of soda,) salt and sugar for 2 - 3 minutes. Drain cabbage, discard cooking water. Keep the cabbage shreds in cold water for 5 minutes. Drain and set aside.
Meanwhile, heat your wok or other large pan and add oil. Fry the cabbage until it's heated through. Transfer onto a serving platter. Stir the sauce ingredients well together and add to the pan/wok. Stir constantly over heat until the sauce thickens. Pour sauce over cabbage and serve immediately, with rice for example.
1 lb. white cabbage, shredded
1/2 tsp bicarbonate of soda,
1 teaspoon salt
2 teaspoons sugar
1 tablespoon oil
Sauce :
2 tablespoons sugar
2 tablespoons wine vinegar
8 fl. oz. water
pinch salt (opt.)
1 tablespoon arrowroot (cornflour)
few drops of red food colouring (opt.)
1 teaspoon (or more, to taste) tomato puree
Cooking methods:
Boil the cabbage in a large pan with (the bicarbonate of soda,) salt and sugar for 2 - 3 minutes. Drain cabbage, discard cooking water. Keep the cabbage shreds in cold water for 5 minutes. Drain and set aside.
Meanwhile, heat your wok or other large pan and add oil. Fry the cabbage until it's heated through. Transfer onto a serving platter. Stir the sauce ingredients well together and add to the pan/wok. Stir constantly over heat until the sauce thickens. Pour sauce over cabbage and serve immediately, with rice for example.
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