Cut the head of cabbage in half, store one half in the fridge. Take the half you are going to use and lat flat on your cutting board, and cut in half again. remove the core by simply holding each piece up cutting downwards to remove the core section.

Now slice the cabbage into 1/2 inch slices. and break it up a bit with your hands.

Peel the onion, cut in half and slice each half. Grate the ginger. Peel and mince the garlic. (I ran out of fresh ginger so opted to use powdered, it works but fresh would have been much better.)

Make the sauce by combining the soy sauce and honey in a small bowl. If using the dashing powder, first dissolve that in the warm water, then mix in the soy sauce and honey.

Add the butter and oil to a large non stick pan and place on medium high heat, when hot, add the ginger and garlic and basically stir fry for 1 minute, just lightly browning it and not burning.

Follow these steps closely as you are going to lightly char the cabbage. Add the cabbage to the pan and using a spatula, turn the cabbage to put most of the garlic and ginger on the top of the cabbage, then add the onion on top of the cabbage. Let the cabbage cook, do not turn or stir it, for 1-2 minutes, to let the cabbage lightly char.

Now flip and stir the cabbage to mix the onions into the cabbage. When it is mixed well, once again, let it cook for 1-2 minutes with touching it, again to lightly char the cabbage.

Now drizzle in the sauce and mix into the cabbage and continue to cook the cabbage, stirring often for another 1 minute or until the cabbage is tender.

Serve as a side with any dish, enjoy.