Bengalese Cabbage

For the Seasoning:

1/2 cup whole black pepper
1/2 cup whole coriander
1/4 cup cloves
1/2 cup whole cumin seed
2 tsp whole cardamon seeds
2 tbsp Korean Chili Flake
1 tbsp gound nutmeg
1/4 cup cinnamon
1/2 cup ground paprika

Toast whole spices, cool, then blend together with ground nutmeg, cinnamon and paprika in a spice grinder or clean coffee grinder. Spice mixture will keep, once completely cooled, in an airtight container for a few months.

For the Bengalese Cabbage:

2 tsp whole mustard seeds
1/2 cup grated coconut
1 head thinly slice Napa cabbage
1 cup coconut milk

Sauté the mustard seeds, coconut, and cabbage until wilted.  Add a sprinkling of the spices and the coconut milk.  Simmer to soften the cabbage and reduce the sauce.

Courtesy of Sullivan University and Winston's Restaurant