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Cabbage (Korean Ho Baechu)

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

Yield: 4 servings

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