Preparation:
Saute garlic and onion in oil until soft, taking care not to burn garlic. Add ground pork and stir until no longer pink. Drain excess oil from pan. Add cabbage, water, bouillon cubes, and cover tightly. Bring to a boil, then lower heat and simmer gently about 10 minutes or until cabbage is crisp-tender. Season with salt, pepper, and soy sauce. If desired, garnish with a swirl of sesame oil. Serve hot with steamed rice or crusty bread. |
