Sweet and sour cabbage (Yang chu bow pai tsai) from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe (page 46) by Madhur Jaffrey

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Accompaniments: Crunchy Sichuan relish

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Notes about this recipe

  • London_Mummy on January 07, 2026

    I made this again. It was nice but, as always happens when cooking in a hurry after work, not as delicious as when I had cooked slowly. I had also run out of soy sauce & had to substitute vegetarian Worcestershire sauce & lime juice.

  • London_Mummy on November 30, 2025

    This is delicious! It has got all the flavours in one dish: salt, sweet, bitter, sour, piquant & umami. I made it as a pretext to open a jar of marmalade which I was supposed to be saving for Xmas but I got a lovely surprise. Like @beckiemas I served it with spicy scrambled eggs & plain rice.

  • Beckiemas on June 03, 2015

    This was tasty and very quick and easy to put together. As recommended in the cookbook, I prepared rice and scrambled eggs (with soy, scallions, chilli, and sesame oil) to go with the cabbage.

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