Title: Cabbage (Korean Ho Baechu)
Categories: Korean, Vegetables, Ethnic
Yield: 4 Servings

6 Leaves Chinese cabbage
1 Clove garlic
1 tb Sesame oil
1/2 ts Sesame seeds
Dash cayenne pepper
Dash black pepper
2 tb 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini