Ingredients
- 1 1/2 cauliflower
- 240 gr pineapple
- 230 ml water chestnuts
- 130 gr primo cabbage
- 30 ml malt vinegar
- 18 gr tomato paste
- 16 ml water
- 16 ml soy sauce
- 10 ml sherry
- 5 gr brown sugar
- 3 gr cornstarch
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 cm 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.
