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 Wash and drain the cabbage leaves.
- Heat the oil in a wok until
moderately hot. Add the chilis
and peppercorn. Fry until browned
and fragrant. Remove and discard
peppercorns but reserve the liquid
in a wok. Add the cabbage and
stir-fry for a few seconds. Add
the salt, soy sauce and sugar.
Stir-fry until the cabbage leaves
just start to wilt and are barely
cooked. Sprinkle with the vinegar,
remove cabbage and place in a
dish, and let cool.
- Seed and shred the chili peppers.
Flatten the cabbage leaves and
sprinkle with the chili shreds.
Roll leaf into a small roll and
cut crosswise, each into 1 1/4
inch (3cm) sections. Place in
a dish. Mix the MSG and sesame
oil with the wok liquid, pour
over the cabbage rolls, and serve.
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