Instructions: Shred the cabbage finely discarding any coarse outer stalks and the core. Heat the oil in a large frying pan or wok and quickly fry the onion and ginger for one minute. Add the cabbage and seasoning and cook stirring all the time for three minutes or until just tender but still crunchy. Stir in the wine cook for a further 30 seconds then turn into a serving dish.

Serves 4

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