3 tbl canola oil
1 small head cabbage, thinly sliced (about 8 cups)
1/2 c. vegetable or chicken broth
1/3 c. soy sauce
2 tbl rice vinegar
1 tbl dry sherry
1 tbl sesame oil
1 tsp black pepper
1 tsp Chinese five-spice powder
Heat the canola oil in a large Dutch oven over medium-high heat. Add the cabbage and saute until slightly wilted, about 5 min.
Stir in remaining ingredients and mix well. Cover, reduce heat to a simmer, and cook for about 20 min., until cabbage is tender.