1 1/2 lb Cauliflower

12 oz Primo cabbage

8 oz Water chestnuts

8 oz Pineapple slices

1 ts Cornstarch

1 ts Brown sugar

2 tb Malt vinegar

1 tb Soy sauce

1 tb Water

1 tb Tomato paste

2 ts Sherry

Trim the outer leaves & stalk from the cauliflower. Divide into small florets, shred the leaves, wash & drain. Discard any discoloured cabbage leaves, cut cabbage into 1/4" slices, wash & drain. Drain the chestnuts & slice thinly. Drain the pineapple (if canned) & reserve the juice. Cut rings into eighths. Cook the cauliflower & cabbage in boiling, salted water for 4 minutes. Drain well. Blend cornstarch & sugar with the remaining ingredients. Place in a pan with the water chestnuts, pineapple chunks & juice. Bring to a boil & simmer for 3 minutes. Pour sauce over the cauliflower & cabbage. Stir well, cover & allow to cool.