Sweet and Sour Chinese Cabbage
Loaded vitamins and minerals, Chinese cabbage (also known as Napa cabbage) is the star of the show in this satisfying side dish from The Meat Free Monday Cookbook.
Heat 2 tablespoons olive oil in a heavy-bottomed pan and cook 1 sliced onion until soft.
Stir in 2 tablespoons white wine vinegar, 2 teaspoons sugar, 1 tablespoon sambal oelek (Indonesian chilli sauce) and 6 tablespoons chopped tomatoes and mix well.
Add 750 g shredded Chinese cabbage and salt and freshly ground black pepper.
Cook for 10 minutes with the lid on, stirring occasionally, until the cabbage is tender.
Serve hot with 2-3 spring onions and 1 shredded red chilli sprinkled over the top.
Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook (Kyle Books, £19.99), pp.24-25.
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