for 2 people

Cabbage

1 tbsp	olive oil
250 g	white cabbage, cut into approx. 2 cm pieces
120 g	carrots, thinly sliced
¼ tsp	salt
a little	pepper
1	onion, finely chopped
1	garlic clove, squeezed
½	red chilli pepper, cut into rings, deseeded
½ tbsp	Maizena cornflour
2 ½ dl	vegetable bouillon
2 tbsp	vinegar
1 ½ tbsp	soy sauce
½ tbsp	sugar
3 tbsp	ketchup

How it's done

Cabbage

Heat the oil in a non-stick frying pan. Reduce the heat, add the cabbage and carrots, fry for about 5 mins., stirring occasionally, then season. Add the onion, garlic and chilli pepper, sauté for approx. 2 mins. Mix the cornflour with the stock, stir in all the remaining ingredients, pour into the pan with the cabbage while stirring, and bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins.

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