Wilted Chinese Cabbage

Wilted Chinese Cabbage

Dave DeWitt Vegetables, Vegetarian and Other Leave a Comment

For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:


2 tablespoons butter
1 medium onion, chopped
2 cloves garlic
1 cup white wine
1 head of Chinese cabbage, separated, rinsed
Fresh cumin seeds (use powdered if you don’t have fresh)
Salt & Black pepper


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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