- Remove and discard the outer leaves from the cabbage and cut half. Blanched, drained and put in the serving plate
- Sliced garlic thinly.
- Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking.
- Add the garlic to the wok, add stock and oyster salts
- Pour on to the blanched cabbage and sprinkle generously with freshly ground black pepper.
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