Stir-fried sweet and sour red cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head red cabbage | |
| 1 | teaspoon | Salt |
| 1½ | tablespoon | Sunflower oil |
| 2 | tablespoons | Sherry vinegar or red wine vinegar |
| 1 | tablespoon | Water |
| 1 | tablespoon | Caster sugar |
| 15 | grams | Pine kernels |
| 25 | grams | Raisins |
| Freshly ground black pepper | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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