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.

Rapid-Fire logo

Stilton-Stuffed Mushrooms

Sara Bergthold Vegetables Leave a Comment

Stilton-Stuffed Mushrooms Prep Time: 10 minutesCooking Time: 17 to 22 minutes By Rick Browne, Ph.B.   You Will Need: A gas or charcoal grill – preheated to 375˚F. Large sheet aluminum foil Non-stick grilling spray 1/2 stick butter Small saucepan 5 shallots, chopped 1/2 cup white bread crumbs 4 oz. Stilton cheese Sage and thyme, 1/2 teaspoon of each 2 …