This comes from the "Cooking Class-Chinese-Cookbook". I used Napa cabbage which I never had before. I thought it was very good. It gave the dish a nice flavor to me. Instead of the green beans, I used some Chinese vegetables (the kind with the noodles in) plus all the other vegetable in the recipe and served over rice; so good! I also cheated and used chicken tenders to cut back the prep time. I sauteed the chicken until
it was done but not browned. I also used precooked shrimp.
This was quite good, easy enough to make and didn't take very long before it was done. I used a pkg. coleslaw mixture with carrots and cooked longer than suggested as I like my cabbage on the wilted side (the carrots still had a slight crunch to them). I also used chicken tenders. All I had on hand was spaghetti and it worked quite nicely. I guess I liked it more than I thought as I had 2 big servings.
I live alone so when I buy a bag of coleslaw mix I don't even use half of it. I hate to see it go to waste so I substitute the slaw mix for the 1/2 head cabbage this recipe calls for. I use my own judgment on the amounts of the other ingredients it calls for. Easy to make and tastes great.
Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough