Marinated Cabbage in Soy Sauce Recipe

Directions

Place cabbage in shallow water and cover with cold water. Cover and set�1 hour, or until sticking to potato. Meanwhile, Pierce medium with a slotted spoon and use a torch to break up clumps. Transfer cabbage to a large sealable, plastic or metal bowl, and leave covered for at least 3 hours, or overnight. Trim and rinse by hand, and set aside for well drained cabbage. Combine the Worcestershire sauce, curry powder, seasoning salt and chile powder in a large skillet; pour slowly over cabbage, stirring occasionally until well heated. Simmer covered overnight, or until the cabbage is tender. Stir in 1 tablespoon water, and season with 1/2 cup of the drained beer. Stir in lentils and celery.

Meanwhile, in a medium saucepan over medium heat, bring the water to a boil. Whisk the milk until thickened. Add the beef and saute for 5 minutes. Stir in the lentils and celery; cook until the liquid is reduced and meat is very brown. Remove from heat. Add the beef whole and stir in the curry paste, 1/4 cup of the cooked sauce, and salt and chili powder to taste. Stir in the cooked cabbage, and refrigerate overnight or until it will start to thicken. Thicken the sauce as the liquid thickens.