Sweet & sour cabbage

Wendy Barrie: Food writer

Ingredients: serves 2 - 3


Method:

  1. In a large frying pan or wok, heat oil and fry the pork until crispy, adding onions during cooking to soften. Do not burn.
  2. When the onions are soft and the meat cooked, add the tomatoes, apples, honey and vinegar. Cook over a medium heat for a couple of minutes to release the fruit juices.
  3. Rinse the cabbage under cold running water and shred finely into strips. Add to pan. (The pan will now be quite full but the cabbage will wilt as it cooks and reduce in bulk).
  4. Add remaining ingredients. Stir and simmer to cook cabbage for 5 minutes - ideally with a lid on to start with to create steam.

To serve:

When cabbage is cooked and all the ingredients are thoroughly mixed through, taste to check seasoning then serve on heated plates.

Recipe tips:

There is no extra salt in this recipe as bacon is salted and there is salt in the bouillon.