Sweet and spicy pointed cabbage

Ingredients for 4 servings:

• 1 m.-large pointed cabbage, approx. 800 g
• 3 spring onions
• 1 chili pepper(s)
• 1 piece(s) fresh ginger root, cut into small cubes (approx. 2 cm)
• 4 tbsp soy sauce, light
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 tbsp oil
• Pepper, from the mill
• Salt
• 3 tbsp sesame seeds, roasted without fat
• some sesame oil, if you like it

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Quarter the cabbage and remove the stalk. Cut the quarters into strips about 2 cm wide. Cut the spring onions into slices about 2 cm thick. Deseed the chili peppers (if you like it really hot, you can leave the seeds in) and slice them into very thin strips. Whisk the vinegar, soy sauce, and sugar well. Add the oil to a hot wok, then stir-fry the ginger, chili, and cabbage strips for about 5 minutes. Add the spring onions and fry for another 2-3 minutes. Pour in the sauce mixture and bring to a boil briefly. Season with salt and pepper and stir in the sesame seeds. If you like, you can drizzle a little sesame oil over the dish at the end. If you don’t have a wok, you can also cook this in a regular frying pan. This goes well with shrimp or lightly fried fish.