Sweet and Sour Chinese Cabbage Recipe

May 21, 2012 3:01 pm

A veggie dish from the Meat Free Monday Cookbook

meatless monday recipes
Photo: Tara Fisher
Keep plenty of vegetarian recipes in your cooking arsenal for light, healthy side dishes.

Great vegetable sides are always useful recipes to have on-hand. Whether you're serving this sweet and sour Chinese cabbage as part of an all-vegetarian spread or topping your perfectly grilled hot dog, you'll be prepared. It's as tasty on a sandwich as it is on a bite of Wasabi Flank Steak.

The Meat Free Monday Cookbook, authored by a slew of celebrities, British and American like and with a foreword from the McCartney family, has plenty of gems like this one. It's absolutely worth checking out if you're interested in lowering your meat intake without sacrificing originality or flavor. 

Servings: 4


2 tablespoons olive oil
1 onion sliced
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon sambal olek
6 tablespoons tomatoes, chopped
1 head Chinese cabbage, shredded
To garnish
2 scallions thinly sliced
1 red chile, thinly sliced
  1. Heat 2 tablespoons of olive oil in a heavy-bottomed pan and cook sliced onion until soft.
  2. Stir in 2 tablespoons white wine vinegar, sugar, sambal olek and chopped tomatoes and mix well.
  3. Add the shredded Chinese cabbage and salt and pepper.
  4. Cook for 10 minutes with the lid on, stirring occasionally, until the cabbage is tender.
  5. Serve hot with scallions and red chile sprinkled over the top. 
Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
20 minutes
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