A hot cabbage dish that will certainly add a bit of spice to every meal. The addition of vinegar at the end gives this dish its distinct flavour.
1 fresh red chilli, halved, seeded and shredded
25 g (1 oz) 2 tbsp lard or butter
2 garlic cloves, crushed (optional)
1 white cabbage, cored and shredded
10 ml (2 tsp) cider vinegar
5 ml (1 tsp) cayenne pepper
salt
25 g (1 oz) 2 tbsp lard or butter
2 garlic cloves, crushed (optional)
1 white cabbage, cored and shredded
10 ml (2 tsp) cider vinegar
5 ml (1 tsp) cayenne pepper
salt
method
1. Put the chilli with the lard or butter into a large pan and cook over a medium heat until the chilli sizzles and curls at the edges.
2. Add the garlic and cabbage and stir, over the heat, until the cabbage is coated and warm. Add salt to taste and 75 ml (5 tbsp) water. Bring to the boil, cover and lower the heat.
3. Cook, shaking the pan regularly, for 3 - 4 minutes until the cabbage wilts. Remove the lid, raise the heat and cook off the liquid. Check the seasoning and sprinkle with vinegar and cayenne pepper.
A wok with a domed lid is good for this part-frying, part-steaming method of cooking cabbage.
2. Add the garlic and cabbage and stir, over the heat, until the cabbage is coated and warm. Add salt to taste and 75 ml (5 tbsp) water. Bring to the boil, cover and lower the heat.
3. Cook, shaking the pan regularly, for 3 - 4 minutes until the cabbage wilts. Remove the lid, raise the heat and cook off the liquid. Check the seasoning and sprinkle with vinegar and cayenne pepper.
A wok with a domed lid is good for this part-frying, part-steaming method of cooking cabbage.
serving amount
serves 4 - 6
rate this recipe
9.5
out of 10
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