Sauteed Cabbage

I'm a sucker for sauteed cabbage. This recipe is inspired by the delicious cabbage in the deli case at Erewhon. I served this with chicken potstickers for a perfect dinner.

Sauteed Cabbage 

1 T canola oil

1/8 t red chili flakes
1 head of cabbage, cut into large bite-size pieces 
2-3 cloves of garlic, sliced thin
¼ cup chicken stock 
few splashes soy sauce

½ t toasted sesame oil

Green onion, green parts thinly sliced

Black sesame seeds

Using a wok or other large pan, turn heat to medium-high, then add canola oil. Add the red chili flakes and cabbage and sauté, stirring occasionally, for about 5-10 minutes until it begins to brown. Turn heat down a bit and add the garlic with a tiny splash of oil so it doesn’t burn. When it appears to be almost done, add chicken stock, soy sauce and splash of toasted sesame oil. Stir to combine and let cook for a few more minutes. Sprinkle in green onions. Serve hot with a sprinkle of black sesame seeds.