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2). Add the cabbage and stir to combine. Add 2 tablespoons water, cover, reduce the heat at low, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
3). Season to taste with freshly ground black pepper and a pinch more salt if needed. Server hot or warm, drizzled with a tiny bit of dark sesame oil and topped with a generous sprinkling of lightly toasted sesame seeds.
NOTE: Leeks are easy to clean, Rinse the outsides to get rid of any mud, then slice the white and light green parts and place them in a big bowl of water. Swish around vigorously, then lift out the leeks with your hands or a slotted spoon, leaving the dirt in the bottom of the bowl of water.
From Mollie Katzens' The Vegetable Dishes that I can't live without, copyright 2007 Tante Malka, Inc.Published by Hyperion
Recipe courtesy of Cookstr