Preheat a pan to medium heat with the oil. Add the cabbage, and let cook out for 2 minutes or two, tossing with tongs.

Add the chicken stock and let braise as the stock and cabbage cook together for 5 - 10 minutes. When the stock is nearly gone, add the honey, soy sauce, mirin, and as much srirach as you'd like to the pan. Toss with tongs to form a sauce.

When the stock is evaporated and the cabbage is cooked through, serve as desired.