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Sweet and Sour Cabbage

Sweet & Sour Cabbage

This Chinese-inspired dish uses Savoy or Napa cabbage which is much easier to digest than other varieties. Similar to a bok choy texture, use this as a sweet and sour side dish to chicken or parchment paper salmon. Cooking time 8 minutes.

Health Tip 101: Chinese cabbages contains nutrients which are helpful in strengthening the eyes. Good source of vitamins A & C.

* Makes 5 servings


1 ½ pound cabbage (I recommend Chinese cabbage or Savoy Cabbage)

2 tsp. sesame seeds

2 Tbs. sliced almonds

2 Tbs. agave

3 Tbs. Bragg’s amino acids or Tamari

3 Tbs. rice or white vinegar.

3 Tbs. water

3 Tbs. olive oil

½ tsp. salt

Optional: ¾ cup cooking sherry


  1. Cut the cabbage into quarters. Remove any hard stems. Cut the cabbage quarters crosswise from top to bottom into ½” strips.
  2. Combine agave, Bragg’s, vinegar, and water. Set aside
  3. Heat wok or pan on hot. Add oil and salt. Put in the cut cabbage and sesame seeds and cook over high heat for 1 minute, stirring constantly. Cover and cook 1 more minute longer.
  4. Remove cover add sliced almonds, and sherry if desired. Stir to mix.  Cook one more minute, if using sherry.


Nutrition Facts:

Calories – 230; Total Fat – 10g; Saturated Fat – 1.5g; Total Carbohydrate – 18g; Protein – 9g

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