Garry's stir-fried cabbage with garlic and chilli from Essential Ottolenghi: A Collection (page 87) by Yotam Ottolenghi

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Notes about this recipe

  • kitchen_chick on July 22, 2019

    I chopped the cabbage into smaller pieces (but still on the large size), and I added the thickest pieces to the wok first. I also used some pickled piquante and slightly sweet chiles because I didn’t have any fresh red chiles on hand, and it was delicious.

  • Yildiz100 on May 13, 2019

    Tasty, but I would like it better if the cabbage leaves were chopped slightly smaller rather than just ripped in half.

  • cjross on October 21, 2018

    As the description says, this is a quick way to eat a lot of cabbage!

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