This is a Chinese method of cooking vegetables, resulting in a rich, though, surprisingly, not overly salty, flavor. In lieu of sherry or rice wine, you can substitute sake, dry vermouth, or apple juice.

3 T peanut or vegetable oil
8 – 10 c thinly sliced cabbage
1/2 c vegetable or chicken broth
1/3 c soy sauce
2 T rice vinegar
1 T dry sherry or Chinese rice wine
1 T dark sesame oil
1 t black peppercorns
1 t five-spice powder

1. Heat the oil in a large Dutch oven over medium heat. Add the cabbage and sauté until slightly wilted, about 5 minutes.

2. Stir in the remaining ingredients and mix well. Cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring occasionally, until the cabbage is completely tender and very flavorful. Serve hot.