White Cabbage with Oyster Sauce - cabbage

Method

• Pull the cabbage leaves apart and wash them well.
• Taking two or three at a time, pile them one on top of another, roll them up, then cut into thin shreds with a large chefs knife.
• The width of the strips is a personal choice but I tend to slice mine about the same width as pappardelle, the widest of the ribbon pastas.
• Bring a pan of water to the boil, salt it generously, then drop in the shredded cabbage.
• Leave at a galloping boil for a full minute.
• Drain and return the leaves to the empty pan.
• Immediately stir in the oil and the oyster sauce.
• Toss and serve straight away.