|Thai Hot Chilli Cabbage|
Recipe adapted from A Vegan Taste of Thailand by Linda Majzlik
Thai Hot Chilli Cabbage (serves 4/6)
1 lb white cabbage
4 oz tomato, skinned and finely chopped
1 tsp crushed red chillies
1 tbsp groundnut oil
2 tbsp rice vinegar
Finely chopped fresh coriander
- Mix the tomato with the dried hot red chillies and vinegar and season with black pepper.
- Remove any thick stalks from the cabbage, then finely shred it and stir fry it in the oil in a wok until nearly soft.
- Add the tomato mixture and continue stir-frying for a minute or two until done.
- Serve garnished with fresh coriander.