Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Light stock |
| 12 \N | Juniper berries; crushed |
| 1 \N | Green chilli; de-seeded and |
| \N \N | ; chopped |
| 500 grams | White cabbage; shredded (1lb) |
| 1 \N | Green pepper; de-seeded and |
| \N \N | ; shredded |
| 1 \N | Red pepper; de-seeded and |
| \N \N | ; shredded |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | White wine vinegar |
| 1 tablespoon | Caster sugar |
1. Heat the stock, juniper berries and chilli in a pan, and when they are hot add the cabbage and peppers.
2. Stir over a high heat for 2 minutes, and then add the remaining ingredients.
3. Stir again for a further minute and serve.
Converted by MC_Buster.
NOTES : The texture of the vegetables should still be really crisp, and the colour bright, after cooking. The cabbage can be served either hot or cold, as an accompaniment to any meat or fish.
Converted by MM_Buster v2.0l.