Thinly slice the cabbage into bite-sized pieces so that it will easily cook all the way through to the stems. Cut the softer pieces into larger chunks.
Cut the wieners into 2 pieces diagonally. Add vegetable oil and garlic to a pan and heat it up.
Once the garlic produces a nice aroma, place the well-drained cabbage stems into the pan and fry. Add in the wieners after the cabbage becomes a little see-through.
After lightly cooking the wieners, add the remaining cabbage, and cook at a medium heat while shaking the pot.
Once the cabbage has wilted, add the curry powder and Japanese Worcestershire-style sauce to finish.
Story Behind this Recipe
This is a recipe my mom often made for me when I was little.
The dish can become very spicy depending on the curry powder, so adjust accordingly while checking the taste. If making this for children, then just add enough curry powder to add fragrance. Water will come out of the cabbage as time goes by, so heat it up again just before serving.