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.