A bonus in last weeks share. Perfect heads of Chinese cabbage. Being summer, skip the stir-fry, take your cabbage to the grill. Serve it with Vietnamese Grilled Beef, Pick up some of the Sweet Grass Meats - Beef Stew to make this recipe and serve together. Adapted from GroupRecipe.com member pleclare.
- 1/2 head of chinese cabbage (cut long through base holding head together)
- 1tsp chili powder,or to taste
- 2Tbs. soy sauce
- 2-3Tbs extra virgin olive oil
- 2Tbs white vinegar
- 2Tbs sugar
- 1tsp salt,or to taste
- 2Tbs sesame oil
HOW TO PREPARE
In small bowl,whisk together everything except cabbage. Place shredded cabbage in large bowl,pour on mixture from small bowl and toss well. Place cabbage on very large greased sheet of aluminum foil. Spread it out and seal well. Place on preheated grill and cook approximately 15-20 mins,turning over every 5 mins till wilted and tender. To make a full head of cabbage,make 2 pkts. To wrap:Bring 2 opposite ends of foil together and fold over tightly. Then seal other 2 ends.