Here's a great recipe for cabbage I think I've never posted before. It's really good. The original veg specified was kang-kong, but included alternate suggestion of cabbage turned out to be much better than either kang-kong or regular spinach in this recipe. Hinnunwe (Burmese Cabbage, Spinach, or Kang-kong Stir-Fry) (The Burmese Kitchen, Copeland Marks and Aung Thein, 1987) 1 lb. cabbage, sliced (or spinach or kang-kong, fresh, washed) 1 Tbs. oil, peanut 2 Tbs. onion, sliced 1 garlic clove, thinly sliced 2 Tbs. shrimp powder (made by grinding dried shrimps) 1 Tbs. fish sauce salt to taste 2 Tbs. chiles, green, hot, thinly sliced Heat the oil and stir-fry the onion and garlic over moderate heat for 2 minutes; they will be golden-brown. Add shrimp powder and fry a bit, until shrimp gets a little browned. Add fish sauce and fry a bit, until dried. Add cabbage/spinach/kang-kong/whatever and chile and stir-fry until done. With cabbage, after the first 3 minutes or so of stir-frying, we just let it finish cooking covered and unattended.