Recipe#24878

Title: CABBAGE (KOREAN HO BAECHU)

Source: The Korean Cookbook, by Judy Hyun. Typed in by
  Ronnie Wright

Yield: 4 servings
 
      6 ea Leaves Chinese cabbage
      1 ea 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.