Article: Run 1 head of napa cabbage under cold water to wash away any dirt. Set it on a cutting board and use a sharp knife to cut the cabbage into 1 inch (2.5 cm) slices. Discard the stem end of the cabbage and set the cabbage pieces aside. and mince garlic and ginger. Peel 1 small onion and slice it into thin strips about 1 centimeter (0.4 in) thick. Set the sliced onion aside. Peel 1 clove of garlic and about 1 inch (2.5 cm) of fresh ginger. Mince the garlic and ginger. Pour 2 teaspoons (10 ml) of canola oil into a skillet and turn the heat to medium-high. Stir in the sliced onion, minced ginger, and minced garlic. Cook the mixture until the garlic and ginger become fragrant. Add the sliced cabbage to sliced onion in the skillet. Stir and cook the cabbage over medium-high heat until it wilts. Pour 2 tablespoons (30 ml) of soy sauce and 1 tablespoon (15 ml) of rice vinegar into the cabbage. Stir and continue to cook the cabbage until the cabbage softens. This should take 3 minutes. Add 2 teaspoons (10  ml) of toasted sesame oil to the cabbage and stir it in. Turn off the heat and serve the cabbage immediately. Consider serving it with steamed rice, teriyaki chicken, or noodles. Store the leftover cabbage in an airtight container in the refrigerator for 3 to 5 days. The cabbage will become softer the longer it's stored.
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Rinse and slice the napa cabbage. Slice the onion Sauté the onion, garlic, and ginger for 1 minute. Stir in the sliced cabbage and cook it for 2 minutes. Season and stir fry the cabbage for 3 more minutes. Stir in toasted sesame oil and serve the stir fried cabbage.