Asian Slow Cooked Cabbage

This dish has been my favourite of all time and I am not sure that this is a Chinese or Thai dish. So, let’s call it an Asian dish. It’s very simple to make. I learned how to make this dish from my father because I like it so much and sometimes I feel like having it every week. I start by wedging the cabbage then cleaning and draining all the water out. Let it sit aside. I used a medium to large pot (depending on the size of cabbage). I let the pork ribs lay on the bottom and then I minced garlic ( roughly 2-3 cloves), and added freshly grounded black pepper. Add the cabbage that sits on the side on top of everything. The last part is mushroom soy sauce. Put the lid on with the low heat. Let it cook with the lid on for 60 – 90 minutes (varies by the amount of cabbage and pork ribs). After 45 minutes, the juice will start to come out and the cabbage will reduce down to half size. Don’t leave the heat on too long because the juice will dry out and make everything burn. Serve it over rice and it’s great for any meal.