Put the chili with the lard or butter into
a large pan and cook over a medium heat until the chili sizzles and
curls at the edges. Add the garlic and cabbage and stir, over the heat,
until the cabbage is coated and warm. Add salt to taste and 5 tbsp
water. Bring to the boil, cover and lower the heat. Cook, shaking the
pan regularly for 3-4 minutes until the cabbage wilts. Remove the lid,
raise the heat and cook off the liquid. Check the seasoning and sprinkle
with vinegar and cayenne pepper.
Serves 4-6
A hot cabbage dish that will certainly add
a bit of spice to every meal. The addition of vinegar at the end gives
this dish its distinct flavor. A wok with a domed lid is good for this
part-frying, part-steaming method of cooking cabbage.
