2 Tablespoons Butter
3-4 Tablespoons Red Pepper Jelly (or Peach Jam)
1/4 Cup Red Wine Vinegar or Cider Vinegar
Pull the large outer leaves off the Chinese Cabbage. Rinse the cabbage, allowing the water to run into the center. Drain. Cut cabbage leaves into ribbons. Place butter in a large skillet and melt. Add cabbage ribbons and turn to slightly wilt. Add the jelly and when it begins to melt, add the vinegar. Serve warm or cold.
(Thanks to Ed Roeger for the recipe!)