Really good (or addictive) cabbage
Really good (or addictive) cabbage
The name addictive cabbage is a translation from its origin dish yamitsuki; in Japanese, yamitsuki means addictive. It’s a humble dish, barely adorned yet impossible not to eat compulsively. Uncooked cabbage is massaged in salt to tenderize it slightly and then dressed in garlic, sesame oil and seeds.
My recipe has a sneaky teaspoon of vegetable stock paste. I use Better Than Bouillon Vegetable Stock Paste which offers a clean and rich umami. I’ve also used my trusted Vegeta vegetable stock powder, to great results.
This cabbage in the fridge for 5 days, even longer. Bring it out as a snack before dinner (who else snacks before dinner? It is a habit of mine). I have been eating it with a bowl of hot rice – I love the temperature contrast of hot and cold. A fried egg with frizzled, golden edges and a runny yolk (like my mum made for me when I was little) would complete the experience. The cabbage would also go well on top of jook (congee) or savoury oats.
Serves 4
/ Gluten free, vegan
Ingredients
- ½ small green cabbage (750g / about 1 ½ pounds), core removed, leaves chopped into 5cm / 2-inch chunks
- 1 teaspoon salt (I used fine sea salt)
- 2 tablespoons toasted sesame seeds
- 2 medium garlic cloves, finely grated (I use microplane fine grater)
- 2 tablespoons toasted sesame oil
- 1 teaspoon vegetable stock paste or bouillon powder
Place the cabbage into a large bowl and scatter over the salt. Massage the salt into the cabbage, breaking up the chunks as you squeeze. Leave to soften for 5 to 10 minutes.
This is an optional step but I do it to re-energize the aromas of the already toasted sesame seeds. Heat a frying pan / skillet on medium heat for 2 minutes. Add the sesame seeds and toast, moving it around constantly with wooden chopsticks or spoon, until fragrant, 2 to 3 minutes.
Drain off any liquid from the cabbage. Taste it and if it tastes like a good salt level for you, move onto the next step. If it tastes too salty, rinse it, allow to drain and pat dry. How salty it is will depend on what type of salt you use. I used fine sea salt.
To the cabbage, add the garlic, sesame oil, vegetable stock paste or bouillon powder, sesame seeds and toss very well to combine - your hands will be the most effective tool here - until the cabbage is completely coated and the garlic is evenly distributed.
Allow to sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld. Serve cold from the fridge for optimal crispness.
This salad keeps in an airtight container in the fridge for up to 5 days.