Chili-Garlic Cabbage

1. Mince the garlic, ginger, and birds eye chilies, preferably using a food processor.

2. Sauté the minced garlic mixture in a pot with a splash of oil until fragrant.

3. Add all the sauces and grate in the dried shiitake mushroom, then bring to a simmer.

4. Add the cornstarch slurry to thicken the sauce.

5. Season with salt as needed and remove from heat.

6. Toast breadcrumbs with a splash of oil in a pan over medium heat until golden-brown.

7. Add finely chopped herbs to the toasted breadcrumbs, using parsley and thyme if desired.

8. Salt the cabbage and sear it over high heat in a pan with plenty of oil.

9. Add sake to the pan and reduce by half, then add the chili-garlic sauce and chicken stock.

10. Reduce to a simmer and continually baste the cabbage until cooked, about 10-15 minutes.

11. Optionally, roast the cabbage in the oven at 350 F for 15-20 minutes instead of simmering.

12. Remove the cabbage from the pan and reduce the sauce to your liking, then mount with butter.

13. Serve the cabbage with the sauce, herbed breadcrumbs, and grated parmesan.