Warm Asian Cabbage Salad

 Warm Asian Cabbage Salad

Ingredients

2 large green cabbages

1 cube butter

2 lbs ground beef/turkey/ or sausage

2 teaspoons salt

2 teaspoons onion powder

½ teaspoon ground black pepper

2 tablespoons white wine vinegar

3 garlic cloves

1 scallion, in slices

2 teaspoons chili flakes

2 tablespoons fresh ginger, finely chopped or grated or 2 tsp powdered ginger

2 tablespoons sesame oil

Wasabi mayonnaise

1 ½ cups mayonnaise

1/2 - 1 tablespoon wasabi paste or powder

Shred the cabbage finely using a sharp knife or a food processor. Put the cabbage in a large stock pot with about 3 inches of water. Cook until about halway done.

Fry the cabbage in 1/2 cube of butter in a large frying or wok pan on medium-high heat, but don't let the cabbage turn brown.

Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.

Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.

Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.

Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving. (f your pan is not large enough, you may need to add the scallions to the cooked meat to warm up first, then put the cabbage and the meat mixture into a large bowl so you can toss and mix.

Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. I found that the above measurements using wasabi powder, were just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top. Or if you have kids, you can just stir the mayo into the whole thing and then serve.