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Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
helps prevent cancer

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Pork Pot Stickers

serves
prep time: 10
cook time: 44

ingredients

1/4 small head Napa cabbage, finely chopped (about 2 cups, 7/8 cup)
3/4 teaspoon kosher salt, plus 1 dash for seasoning
1/3 pound ground pork (not too lean)
1 tablespoon ginger, minced (from 0.5 inch knob)
1 small carrot, coarsely shredded (about 2 tablespoons)
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian (toasted) sesame oil
1/2 egg, lightly beaten
1 dash freshly ground black pepper
30 gyoza (pot sticker) wrappers, from 1 (1 3/4 cups) package*
1/4 cup canola oil
Accompaniments: dim sum dipper and cranberry-teriyaki glaze.

directions

In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.

In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1 dash salt.

On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of 1 hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

In 10 inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch 1 another). Cook, uncovered, until bottoms are pale golden, 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 9 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.