Hot Chilli Cabbage

It took me a long time to convince Adam that Thai food is not the one trick pony he thought it was, ie open a jar of Thai curry paste, add a jar of coconut milk and hey presto.  Luckily we found the vegan series of cookbooks by Linda Majzlik in London and picked up "A Vegan Taste of Thailand" and since then have enjoyed a few of the recipes.

This one is a simple cabbage side dish but the spicing gives it a lovely kick, we had it with sweet and sour noodles and it was a great compliment to the flavours.

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
Black pepper
Finely chopped fresh coriander

1. Mix the tomato with the dried hot red chillies and vinegar and season with black pepper.
2. Remove any thick stalks from the cabbage, then finely shred it and stir fry it in the oil in a wok until nearly soft.  
3. Add the tomato mixture and continue stir-frying for a minute or two until done. 
4. Serve garnished with fresh coriander.