Steamed Pointed Cabbage in a Sweet Chilli Dressing
If you like your dressing hot, just add the sliced chilli – seeds and all. This dressing could also be drizzled over pak choi or Chinese leaves or served cold as a dipping sauce.
2 pointed cabbage, quartered and rinsed
30g soft brown sugar
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 red chilli, de-seeded and sliced
Place the cabbage in a steamer or metal colander over a pan of simmering water, cover and steam for 6-8 minutes, or until the cabbage is tender but still crisp. Drain.
Heat the sugar, wine vinegar and soy sauce in a small saucepan over a medium heat, until the sugar is melted.
Stir in the chilli and cook over a low heat cook for 3 minutes.
Remove from the heat and leave steep for 5 minutes.
Served the cabbage drizzled with the sweet chilli sauce.
The dressing can be made in advance, this will intensify the flavours. Just heat over a low heat when ready to serve.