Steamed Cabbage

This worked well for me. Another twist.
Half a head of a medium sized white cabbage. cut the half into six section along the core line,discard the outer leaf then very thinly slice radiating the cut around until the knife ends parallel with the core that is left.
Put into a steamer and steam for about 6 - 8 minutes, until the crisp edge has just gone, so still al dente.

Put into a bowl, pour over 1Tblspn of Rice Wine Vinegar, to taste. You might prefer Mirin which has a sweeter edge. A small handful of chopped parsley and three stems of basil, medium chopped so there are no large leaf segments. Fork well in and serve warm.

cabbage

Sounds boring but this is new tasty twist. One green cabbage head, split into quarters, cut out the cores and outer leafs, then slice on the diagonal into 10mm strips.
Plunge into just boiling water and simmer for about 6 minutes or until the thicker strips are just al dente but not soft. Strain, then use a wooded spatula to squeeze out as much water as you can.
In the now empty but still hot pan, put back on the ring without any heat source, and put in about three Tblspn of sour cream, leave for a moment, stir in the cabbage and two Tblspn of finely chopped basil. Mix well, turn on the heat to high is there is residual water and try to drive off, then, just as you serve pour in the juice from half a lime, mix well and serve. The dark basil makes it an attractive looking dish and the basil and the lime balance well against the 'boring' flavour of cabbage.