For a variation, or to make a more substantial salad course, serve a radish salad over wilted Chinese cabbage.
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic
- 1 cup whtie wine
- 1 head Chinese cabbage separated and rinsed
- fresh cumin seeds use powdered if you don't have fresh
- salt and pepper
Servings: servings
Instructions
- Melt the butter in a wok or other large pan, add the onion and sauté until translucent.
- Add the garlic and sauté for an additional 1-2 minutes.
- Add the wine and bring to a boil, then add the cabbage all at once (don't worry, it shrinks). Use a pair of tongs to turn the cabbage in the pan as it cooks.
- When the cabbage has wilted down, add a sprinkle of cumin, then salt & pepper to taste.
- Serve the wilted cabbage on a plate, topped with the radish salad.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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