Name: Ethné de Vienne’s Maple Cabbage with Korean Chili Powder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 6 large green cabbage leaves; 6 tbsp (90 ml) olive oil; 8 garlic cloves, chopped; 2 tbsp (30 ml) maple syrup; 1 to 2 tsp Korean chili powder (gochugaru); 1 tsp (5 ml) fish sauce (nuoc-mam)

Ingredients

- 6 large green cabbage leaves
- 6 tbsp (90 ml) olive oil
- 8 garlic cloves, chopped
- 2 tbsp (30 ml) maple syrup
- 1 to 2 tsp Korean chili powder (gochugaru)
- 1 tsp (5 ml) fish sauce (nuoc-mam)

Preparation

- Wash the cabbage leaves. Shake off the excess water while keeping the leaves damp. Cut into 2-inch (5 cm) squares. Set aside.
- 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.
- Return the skillet to the heat and add the cabbage. Cook, stirring, for 2 minutes or until browned. Season with salt.
- Add the maple syrup and chili powder. Cook for another 30 seconds. The cabbage should be crunchy and shiny.
- Pour in the fish sauce and mix well. Transfer to a serving plate or bowl.

Ethné de Vienne’s Maple Cabbage with Korean Chili Powder

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Preparation

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