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.