Title: Cabbage (Korean Ho Baechu)
Categories: Korea Vegetable 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

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