| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Cauliflower |
| 12 | oz | Primo cabbage |
| 8 | oz | Water chestnuts |
| 8 | oz | Pineapple slices |
| 1 | t | Cornstarch |
| 1 | t | Brown sugar |
| 2 | T | Malt vinegar |
| 1 | T | Soy sauce |
| 1 | T | Water |
| 1 | T | Tomato paste |
| 2 | t | Sherry |
INSTRUCTIONS
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.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 148.3mg
Potassium: 469.8mg
Carbohydrates: 18.5g
Fiber: 3.7g
Sugar: 9.7g
Protein: 2.9g