Crisp cabbage gets a sweet and sour taste with the zip of chilli pepper in this oriental relish.
1 medium head white cabbage, about 900 g (2 lbs)
1 small red chilli pepper (use less if desired)
120 g (4 oz) light brown sugar
6 tbsps rice vinegar
2 tbsps light soy sauce Salt
3 tbsps oil
1 small red chilli pepper (use less if desired)
120 g (4 oz) light brown sugar
6 tbsps rice vinegar
2 tbsps light soy sauce Salt
3 tbsps oil
method
1. Cut the cabbage into 1.25 cm (1/2 inch) slices, discarding the core.
2. Cut the chilli pepper into short, thin strips, discarding the seeds.
3. Mix all the ingredients together except the oil.
4. Pour the oil into a large bowl and heat for 2 minutes on HIGH. Add the cabbage mixture and cover the bowl with pierced cling film.
5. Cook on HIGH for 9-11 minutes. Allow to cool in the bowl, stirring frequently When cold, refrigerate.
2. Cut the chilli pepper into short, thin strips, discarding the seeds.
3. Mix all the ingredients together except the oil.
4. Pour the oil into a large bowl and heat for 2 minutes on HIGH. Add the cabbage mixture and cover the bowl with pierced cling film.
5. Cook on HIGH for 9-11 minutes. Allow to cool in the bowl, stirring frequently When cold, refrigerate.
serving amount
serves 4
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