Stir-Fried Sweetheart Cabbage

In many parts of Tibet, few vegetables flourish even at the best of times, but the hardy cabbage can be grown in industrial quantities, harvested in the autumn and made to last right through the barren wintertime. Yeshi’s family cut the roots off the cabbages and then store them in caves they’ve dug out from the mountainside. This keeps the vegetables from perishing in the frost – Chinese (napa) cabbage, mooli (