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Cabbage with Garlic And Shallots

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  • 3 tb Vegetable oil
  • 4 md Shallots; cut into long thin
  • (4 to 5) slivers
  • 2 Cloves garlic; peeled and cut into fine long slivers
  • 1 Fresh green chilli cut into long; thin slivers
  • 340 g Green cabbage; cored and cut lengthways into very fine strips
  • 4 Spring onions; (white and green), cut into 5cm (2") lengths and then into long thin strips
  • 3 tb Chopped Chinese celery; (3 to 4) leaves or ordinary celery leaves
  • 4 tb Vegetable stock
  • 1 ts Salt; or to taste


Put the oil in a large frying pan or wok and set over medium-high heat. When hot, put in the shallots and garlic. Stir and fry for 1 minute. Put in the green chilli and stir for a further 30 seconds. Now put in the cabbage, spring onions and celery leaves. Stir and fry for 3 minutes. Add the stock and salt. Stir once, then bring to a simmer. Cover, turn the heat to medium and cook for 5 - 7 minutes or until the cabbage has wilted completely. Uncover, turn the heat up a bit and stir for another 1 - 2 minutes. Taste for salt and serve.
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