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Chinese style cabbage

The Chinese know how to cook cabbage - it should be tender, yet still crisp. Overcooked, cabbage is unappetising and tasteless.

ingredients

serves 4
Butter for frying
Approx. 1/2 kg (1 lb). white or green cabbage, washed, trimmed and thinly sliced
Juice of 1/2 lemon
Salt and freshly ground black pepper
Approx. 150 ml (1/4 pint) hot chicken stock
2 tbsp spoons dry sherry (optional)

method

1. Melt a knob of butter in a large frying pan. Put in the sliced cabbage, sprinkle with lemon juice and plenty of salt and pepper.

2. Fry, stirring constantly, for 1 to 2 minutes, then add just enough hot stock to cover. Simmer gently for a further 8 minutes, stirring occasionally, or until the cabbage is just tender.

3. Stir in the sherry, if using. Transfer to a hot serving dish and serve immediately.

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