Ethné de Vienne’s Maple Cabbage with Korean Chili Powder

  • Preparation 10 MIN
    Cooking 10 MIN
  • Servings 4



  1. Wash the cabbage leaves. Shake off the excess water while keeping the leaves damp. Cut into 2-inch (5 cm) squares. Set aside.
  2. In a large skillet over high heat, heat the oil until slightly smoking, about 30 to 45 seconds. Remove from the heat and add the garlic, stirring constantly with a spatula until lightly golden.
  3. Return the skillet to the heat and add the cabbage. Cook, stirring, for 2 minutes or until browned. Season with salt.
  4. Add the maple syrup and chili powder. Cook for another 30 seconds. The cabbage should be crunchy and shiny.
  5. Pour in the fish sauce and mix well. Transfer to a serving plate or bowl.

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