Cabbageethnic, korean, vegetables 6 each leaves chinese cabbage 1 each clove garlic 1 tablespoon sesame oil 1/2 teaspoon sesame seeds 1 dash cayenne pepper 1 dash black pepper 2 tablespoon chang, meat sauce 1. Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright |
