HOT-SWEET CHINESE CABBAGE WITH GINGER & TOMATOES Ingredients 1 1/2 pounds Chinese cabbage 1/2 pound ripe tomatoes, roughly chopped (peel if you like) 1 1/2 tablespoons minced fresh ginger 1/4 cup golden raisons 2 tablespoons Spiral Sesame Oil 2 tablespoons Spiral Organic Apple Cider Vinegar 1 tablespoon honey 1/2 teaspoon Sea Salt, or to taste 1/8 teaspoon crushed hot pepper flakes, or to taste Trim base and tip of cabbage, if necessary. Separate the leaves and rinse well, especially bases. Stack the leaves and cut lengthwise into long strips about 1/2-inch wide. Cut strips diagonally into 2-inch lengths (there should be about 10 cups). Combine all ingredients in a wide, heavy, non-aluminum skillet or Dutch oven high heat, stirring, until most of the liquid exudes. Lower heat and stir often until the cabbage is quite tender and the juices have reduced to a shiny slick, about 15 minutes.