| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat, Your, Greens |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Head red cabbage |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Sunflower oil |
| 2 |
tb |
Sherry vinegar or red wine vinegar |
| 1 |
tb |
Water |
| 1 |
tb |
Caster sugar |
| 15 |
g |
Pine kernels |
| 25 |
g |
Raisins |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cut the tough central stalk out of the cabbage, then shred thinly. Spread
out in a colander, and sprinkle with the salt. Turn, then leave to drain
for 30 minutes. Rinse under the cold tap and pat dry with kitchen paper.
Mix the vinegar with the water and sugar.
Heat the oil in a wok or a large frying pan until very hot. Keep the heat
high throughout. Add the cabbage, and stir and toss for 3 minutes. Add the
pine kernels and continue to stir fry for 2 minutes. Stir the vinegar
mixture, and pour into the cabbage. Add the raisins and plenty of pepper.
Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.
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