Never understood the draw to short ribs, but I've never cooked them either. I have thought for years that Asians and Latinos just prefer their beef tough, and thats why I almost never order beef in those restaurants. But man, we ate at a local place here we hadn't been to in a long time that is Japanese-leaning. They have the basic hibachi, all dishes with the same sauce (which is weird for us, we dont think of brown sauce with seafood). I ordered the ribeye hibachi and was shocked when I was asked how I wanted it cooked. I have never had a more tender perfectly medium rare dish of meat chunks/strips in my life...but I digress...
I almost forgot that I used to saute cabbage and onions during our keto days. Clifish, bacon grease and cider vinegar was my thing. Just saute the cabbage and onions till you like the texture, hopefully getting some brown (maillard reaction) in there. Bacon grease is the cooking oil, salt pepper and cider vinegar to taste. I never had a recipe, I just cooked by instinct. Wife loved it. I can take or leave cooked cabbage, but I do like some very sour fermented Kimchi!
