Some would say the least glamorous of all the vegetables, cabbage can conjure up images of stewed, watery leaves with a bitter aftertaste! Luckily the Chinese way of using cabbage could not be more different. I like to cook with savoy, sweetheart or red cabbage which is low in fat, high in fibre and is packed full of vitamin C. There can be nothing simpler than shredding the cabbage raw and adding to salads. In my cookbook Eat Clean: Wok Yourself to Health, I have a great recipe for Raw Chinese leaf rainbow 'coleslaw' which has a zesty Asian twist. Fancy something a bit warmer now the days are colder? Add cabbage to soups and broths. A favourite of recipe of mine is Winter warming Savoy cabbage, leek and wonton skin ‘noodle’ soup. A warm and comforting soup which will fill you up and deliver nutrients. For this recipe and many more grab a copy of my cook book, available on Amazon: http://bit.ly/eatcleanbook. Cabbage will never be bland again! Love, Ching x
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