Sweet and Sour Cabbage

Meat Free Monday

Chinese sweet and sour Cabbage
Prep Time: 6M
Cooking Time: 16M
Serves: 4

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  • 2 tablespoons olive oil
  • 1 sliced onion
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sambal oelek (Indonesian chilli sauce)
  • 6 tablespoons chopped tomatoes
  • 750g shredded Chinese cabbage
  • salt and freshly ground black pepper to taste
  • 2–3 spring onions
  • 1 shredded red chilli sprinkled

Recipe taken from The Meat Free Monday Cookbook.  Foreword by Paul, Mary and Stella McCartney.  Published by Kyle Books.  Photography by Tara Fisher.

Find more great-tasting recipes on the Meat Free Monday website.*

*Please note that this website also produces vegetarian recipes.


  • Heat 2 tablespoons olive oil in a heavy-bottomed pan and cook 1 sliced onion until soft.
  • Stir in 2 tablespoons white wine vinegar, 2 teaspoons sugar, 1 tablespoon sambal oelek (Indonesian chilli sauce) and 6 tablespoons chopped tomatoes and mix well.
  • Add 750g shredded Chinese cabbage and salt and freshly ground black pepper.
  • Cook for 10 minutes with the lid on, stirring occasionally, until the cabbage is tender.
  • Serve hot with 2–3 spring onions and 1 shredded red chilli sprinkled over the top.


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