Sweet and Sour Chinese Cabbage

Meat Free Monday
Sweet and Sour Chinese Cabbage in large white pot with a silver spoon
Serves 4
Print recipe
  • Prep time 5 mins
  • Cook time 15 mins
  • Ready time 20 mins

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.

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  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sambal oelek (Indonesian chilli sauce)
  • 6 tablespoons chopped tomatoes
  • 750 g Chinese cabbage, shredded
  • salt and freshly ground black pepper
  • 2-3 spring onions
  • 1 red chilli, shredded


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.


Additional notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook
(Kyle Books, £19.99), pp.24-25.

Buy your copy here. Proceeds go to the Meat Free Monday campaign.