Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Cauliflower
12 oz Primo cabbage
8 oz Water chestnuts
8 oz Pineapple slices
1 ts Cornstarch
1 ts Brown sugar
2 tb Malt vinegar
1 tb Soy sauce
1 tb Water
1 tb Tomato paste
2 ts Sherry

Trim the outer leaves stalk from the cauliflower. Divide into small
florets, shred the leaves, wash drain. Discard any discoloured
cabbage leaves, cut cabbage into 1/4" slices, wash drain. Drain the
chestnuts slice thinly. Drain the pineapple (if canned) reserve
the juice. Cut rings into eighths. Cook the cauliflower cabbage in
boiling, salted water for 4 minutes. Drain well. Blend cornstarch
sugar with the remaining ingredients. Place in a pan with the water
chestnuts, pineapple chunks juice. Bring to a boil simmer for 3
minutes. Pour sauce over the cauliflower cabbage. Stir well, cover
allow to cool.

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