About this recipe:Tasty and filling Chinese cabbage, or Napa cabbage as it is also known, great as a side dish to a larger Chinese or Asian meal.
1 tablespoon olive oil
1 small onion, finely chopped
1 medium Chinese cabbage, shredded
1 teaspoon sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
100ml sake or dry white wine
100ml vegetable stock
salt and pepper to taste
1 tablespoon white balsamic vinegar, or to taste
2 tablespoons fresh parsley, chopped
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Method Prep:5min › Cook:20min › Ready in:25min
Heat olive oil in a large frying pan and cook and stir onions until soft. Add the Chinese cabbage, sprinkle with sugar and mix well. Cook and stir for a few minutes over low heat.
Add ginger, cumin, sake and pepper and cook for another minute. Pour in sake and stock and bring to the boil. Cover and simmer over low heat for about 10 minutes.
Add the balsamic vinegar, season to taste and stir in chopped parsley.
White balsamic vinegar is made from white grapes and white wine vinegar in exactly the same way that the more widely available dark balsamic vinegar is made from red grapes. This versatile white balsamic vinegar has the advantage of not discolouring food so it is particularly useful for chicken and fish dishes.