• 20 ounces green cabbage
• 5 ounces butter
• 1 pound ground beef
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1 tablespoon white wine vinegar
• 2 garlic cloves
• 3 scallions, in slices
• 1 teaspoon chili flakes
• 1 tablespoon fresh ginger, finely chopped or grated
• 1 tablespoon sesame oil

Wasabi mayonnaise:

• 1 cup mayonnaise
• 1/2 to 1 tablespoon wasabi paste

Shred the cabbage finely using a sharp knife or a food processor. Fry the cabbage in 2 to 3 ounces butter in a large frying or wok pan on medium high heat, but don't let the cabbage turn brown. It takes a while for the cabbage to soften. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl. Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little. Add scallions. Stir until everything is hot. Add salt and pepper to taste. Mix together the wasabi paste and mayonnaise, starting with a small amount of wasabi paste and adding more until the flavor is just right. Serve the stir fry warm, topped with the sesame oil and a dollop of wasabi mayonnaise.