Cabbage (Korean Ho Baechu)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
napa (Chinese) cabbage
leaves |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | teaspoon |
sesame seeds
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
meat sauce
chang |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
napa (Chinese) cabbage
leaves |
*
|
| 1 | each |
garlic cloves
|
|
| 15 | ml |
sesame oil
|
|
| 2.5 | ml |
sesame seeds
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
meat sauce
chang |
* |
Directions
Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining.
Crush the garlic, then add it, the sesame oil, sesame seeds, Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors.
