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Courtesy of The French Laundry.

Stir in ginger, garlic, serrano chile, and dill.Let steep, uncovered, in refrigerator until flavors meld, at least 2 hours or up to 24 hours..

While marinade steeps, make the steamed cabbage:.Slice each cabbage into 2 (2-inch-thick) planks.Rub salt evenly over both sides of planks.. Pour water to a depth of 1 inch into a large pot.

Bring water to a boil over high.Place cabbage planks in a large steamer basket, and place steamer basket over boiling water in pot.

Cover and reduce heat to medium; steam until cabbage is fork-tender, 30 to 40 minutes.

Remove cabbage from steamer basket; place on a wire rack set inside a baking sheet, and let drain about 10 minutes.. Place 2 warm cabbage planks in cabbage marinade., white sticky rice doesn't actually contain the flour-protein gluten.

It is, however, full of sticky amylopectin, and after a brief soak is ready to be steamed into all kinds of chewy sweet and savory preparations.Plain sticky rice is a regular accompaniment to Thai curries and saucy dishes.

Cantonese cooks wrap sticky rice, fatty meat, and treats like mushrooms in lotus leaves for parcels called lo mai gai.When cooked with sugar and coconut milk, sticky rice makes a sweet and chewy dessert served with fresh mango and lightly salted condensed milk.