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 Seasoning 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