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30 minutes
Prep: 10 minutes
Cook: 15 minutes
141 calories per serving view nutrition facts
6 servings
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| 1 1/2 | pounds | cauliflower florets | |
| 12 | ounces | cabbage | |
| 8 | ounces | water chestnuts | |
| 8 | ounces | pineapple, canned | slices |
| 1 | teaspoon | cornstarch | |
| 1 | teaspoon | brown sugar | |
| 2 | tablespoons | malt vinegar | |
| 1 | tablespoon | soy sauce | |
| 1 | tablespoon | water | |
| 1 | tablespoon | tomato paste | |
| 2 | teaspoons | sherry |
Trim the outer leaves and stalk from the cauliflower.
Divide into small florets, shred the leaves, wash and drain.
Discard any discoloured cabbage leaves, cut cabbage into 1/4 inch slices, wash and drain.
Drain the chestnuts and slice thinly.
Drain the pineapple (if canned) and reserve the juice.
Cut rings into eighths.
Cook the cauliflower and cabbage in boiling, salted water for 4 minutes.
Drain well.
Blend cornstarch and sugar with the remaining ingredients.
Place in a pan with the water chestnuts, pineapple chunks and juice.
Bring to a boil and simmer for 3 minutes.
Pour sauce over the cauliflower and cabbage.
Stir well, cover and allow to cool.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 4.0g | 15% |
| Sugars 8.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 3% | Vitamin C | 125% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
