| 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 |
ts |
Cornstarch |
| 1 |
ts |
Brown sugar |
| 2 |
tb |
Malt vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Water |
| 1 |
tb |
Tomato paste |
| 2 |
ts |
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.
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