Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Cauliflower

  2. 12 oz 340g Primo cabbage

  3. 8 oz 227g Water chestnuts

  4. 8 oz 227g Pineapple slices

  5. 1 teaspoon 5ml Cornstarch

  6. 1 teaspoon 5ml Brown sugar

  7. 2 tablespoons 30ml Malt vinegar

  8. 1 tablespoon 15ml Soy sauce

  9. 1 tablespoon 15ml Water

  10. 1 tablespoon 15ml Tomato paste

  11. 2 teaspoons 10ml Sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim the outer leaves and stalk from the cauliflower. Divide into small florets, shred the leaves, wash and drain. Discard any discolored cabbage leaves, cut cabbage into 1/4" slices, wash and drain. Drain the chestnuts and slice thinly. Drain the pineapple (if canned) and reserve the juice. Cut rings into eighths. Cook the cauliflower and cabbage in boiling, salted water for 4 minutes. Drain well. Blend cornstarch and sugar with the remaining ingredients. Place in a pan with the water chestnuts, pineapple chunks and juice. Bring to a boil and simmer for 3 minutes. Pour sauce over the cauliflower and cabbage. Stir well, cover and allow to cool.


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