6 cabbage leaves, cut into thin strips
1 cup water
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons sesame seeds
2 1/2 cups water
1 (11 ounce) can crushed pineapple with juice
1 cup shredded Cheddar cheese
In a large resealable plastic bag, mix the water, soy sauce, vegetable oil, garlic, olive oil, sesame seeds, and water.
Cover and refrigerate bag overnight.
Remove cabbage leaves and remove bag from refrigerator. Sprinkle the cornflakes in mortar and pestle to soak for 1 hour before washing.
Remove the vegetable mixture from refrigerator. Mix the cabbage mixture with the pineapple and Cheddar cheese.
Cover and refrigerate overnight.