Sweet & Sour Cauliflower & Cabbage Salad?

Answer 1

Ingredients

• 1 1/2 lb Cauliflower
• 12 oz Primo cabbage
• 8 oz Water chestnuts
• 8 oz Pineapple slices
• 1 ts Cornstarch
• 1 ts Brown sugar
• 2 tb Malt vinegar
• 1 tb Soy sauce
• 1 tb Water
• 1 tb Tomato paste
• 2 ts Sherry

Trim the outer leaves & stalk from the cauliflower. Divide into small florets, shred the leaves, wash & drain. Discard any discoloured cabbage leaves, cut cabbage into 1/4 slices, wash & drain. Drain the chestnuts & slice thinly. Drain the pineapple (if canned) & reserve the juice. Cut rings into eighths. Cook the cauliflower & cabbage in boiling, salted water for 4 minutes. Drain well. Blend cornstarch & sugar with the remaining ingredients. Place in a pan with the water chestnuts, pineapple chunks & juice. Bring to a boil & simmer for 3 minutes. Pour sauce over the cauliflower & cabbage. Stir well, cover & allow to cool.