‘Chinese’ Braised Cabbage

I have these old Taiwanese cookbooks I, um, permanently borrowed from my mother when I moved out. The author of the books made a three volume compendium of regional Chinese cooking. The recipes are fabulous, if time consuming.

After a visit to my favorite fishmonger at the Sunday farmer’s market, I decided on sweet and sour fish for dinner. I’d happened to pick up a small head of purple/red cabbage and was looking for a recipe.

Made Chinese Braised Cabbage. It was one of the best side dishes we’ve had in a while. Can’t recommend it enough. The recipe is here.