Red cabbage Asia

Name: Red cabbage Asia
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Spring onions; 1/2 Mango; 1–2 red chillies; 1 kg Red cabbage; 2 TABLESPOONS Sunflower oil; 100 g Cashew nuts; 20 g fresh ginger; 1/2 Pot of coriander; 1/4 l Vegetable broth; 4 TABLESPOONS Soy sauce

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Spring onions
1/2 Mango
1–2 red chillies
1 kg Red cabbage
2 TABLESPOONS Sunflower oil
100 g Cashew nuts
20 g fresh ginger
1/2 Pot of coriander
1/4 l Vegetable broth
4 TABLESPOONS Soy sauce

Directions

1
Clean, wash and cut the spring onions into rings. Peel and slice the mango. Wash and clean the chilli and cut into thin rings. Clean and wash red cabbage, cut into slices and cut into fine strips from the stalk
2
Heat oil in a large wok. Roast the cashew nuts for approx. 4 minutes while turning. After about 3 minutes add chilli rings. Remove from the pan and fry the red cabbage and spring onion rings in nut fat for about 5 minutes
3
Peel and finely grate the ginger. Wash coriander, shake dry. Pluck the leaves from the stalks, except for a little to garnish. Add nuts, coriander and mango to the red cabbage. Add stock, bring to the boil and simmer for about 4 minutes. Season with soy sauce and ginger. Arrange on plates and garnish with coriander