Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories