Cabbage (korean Ho Baechu)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Korean | Ethnic, Korean, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | Leaves Chinese cabbage | |
| 1 | Clove garlic | |
| 1 | T | Sesame oil |
| 1/2 | t | Sesame seeds |
| Dash cayenne pepper | ||
| Dash black pepper | ||
| 2 | T | Chang, meat sauce |
INSTRUCTIONS
Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 8.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g