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Sweet and Sour Cabbage
- Difficulty
Easy
Published 1998
This has to be cooked at the last minute, but it doesn’t take long. You could cook it while someone else is clearing the table after the first course, or as people are helping themselves to the pheasant and mash. If I can bear to get up in the middle of the meal and do this, anyone can.
Ingredients
1½ tablespoons 3 tablespoons 1
Method
Mix the sugar and vinegar and add 1½ tablespoons of salt. Slice the cabbage finely, discarding tough bits of stalk. You could use a processor for this if you like the string-thin shreds it makes; the important thing is that it’s sliced not chopped. Heat oil in the largest frying pan or similar that you have; if you’ve got a large wok, then that would do.
Toss the cabbage with a couple o
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