Posted (Member2Member) in Recipes

This recipe works well with any firm cabbage-y vegetable, including bok choy, nappa cabbage, chinese cabbage and brussel sprouts.  I serve cumin-scented brussel sprouts at Thanksgiving.


2-3 whole star anise
2 cardamom pods, crushed
1/2 cinnamon stick (abt 1″)
2 whole cloves
1 clove garlic, crushed
salt to taste
2 tablespoons canola or other cooking oil
2-4 ounces chicken stock or water (optional)

1 head cabbage, diced and sliced as you like.  If you are using a vegetable with thick, firm stems such as bok choy, you may choose to separate the cut up stems from the leaves.


Saute all spices except the garlic in oil until they are fragrant.  Add garlic and continue to saute for one minute.  Reduce heat if necessary so the garlic does not burn.  Remove all spices and the garlic and discard.

Turn heat to high and add the cut up bok choy stems.  Saute for a few minutes, until they just begin to brown.  Add the leaves, salt to taste, and continue to saute until the leaves start to wilt. 

Reduce heat to low and cover.  If the pan is dry, add a few ounces of water or stock.  Continue to cook, approx 5 minutes more, until leaves soften to your taste.

Variation: Use cumin instead of the star anise and cardamom.  Saute cinnamon stick and cloves and garlic as before.  Add vegetables, saute 1 minute, then add 1/2-1 tsp cumin and salt to taste.  Continue to saute until vegetables are to your taste.

Leslie Vail