My Mr. grew up eating soggy cabbage rolls.  Since then, he has forsaken all cooked cabbage.  When he sees it, he grabs a bulb of garlic and a wooden stake and prepares for battle.

He tried this and he changed his mind about cooked cabbage.  In fact, he really liked it.  It was really, really hard not to jump up and down in my chair and go “Boo-yah!  Told you so!”–but I didn’t (at least, not until he was done eating it).

This makes my side-dish-makin’ life easier.  And there’s no better recommendation than being the dish that makes someone LIKE a previously hated food.

So that is story enough for this dish… which certainly isn’t the prettiest, but makes up for sloppy looks in sharp, snazzy taste—and the fact that it takes all of five minutes to make it.

So get yourself some supplies:

• 3-4 cups cabbage, sliced (however you like)
• 6 cloves garlic
• 2 Tbsps. ginger
• Canola or vegetable oil (1-2 tsp)
• Splash of soy sauce
• Splash of cider vinegar or white vinegar
• Few drops of sesame oil
• 1 tsp. chili garlic paste, or to taste
• 1 tsp. Chinese black bean paste
• 1/4 tsp. black pepper, or to taste
• 1/3-1/3 cup water

Now, for the throwing together business:

• Heat the oil in a wok or large saucepan over medium-high heat.  Add the garlic and ginger and stir-fry for a few seconds.
• Add the cabbage, stir-fry for a minute or two, then add the rest of the ingredients (EXCEPT for the water) and stir-fry for another minute.
• Lower the heat and cover, and let it cook–stirring occasionally–for a few more minutes until the cabbage is done to your liking (I like mine halfway crisp, but I usually overcook it without meaning to).
• Uncover, plate, present to a cabbage hater, and watch them eat their words.  Or just present to anyone who likes cabbage, if you don’t feel like holding your “I told you so” back.