To go with the ragu I made
Chinese style cabbage with cumin
I had a whole spring cabbage in the fridge which needed to be used. I fried half a chopped onion until it browned. I then added sliced fresh ginger, sliced garlic and 1 teaspoon cumin seeds and cooked for another couple of minutes. I poured a couple of tablespoons of Chinese rice wine into the pan and let it evaporate. I then put in the cabbage, which I had cut into wedges, several shakes of soy sauce, and a little water. I covered the pan and let it cook for about another 10 minutes.
The taste combination was good. The cumin enhanced the other seasonings.
