Braised Cabbage with Umeboshi
The uniquely stimulating taste of umeboshi can be used to enhance simple braised cabbage.
Serves 3
Ingredients:
1/2 a head of white or red cabbage
1 tablespoon toasted sesame oil
1 1/2 tablespoons umeboshi paste OR a chopped pitted umeboshi
Method:
1. Cut the cabbage half in half again lengthwise. Remove the hard stemmy core, and shred the leafy part thinly into 1/2cm slices. Heat the oil over a medium heat in a frying pan, add the umeboshi, and sauté briefly, stirring with a wooden spoon. At first, the umeboshi won’t mix evenly, but as you keep mixing, it will evenly coat the cabbage. Keep cooking like this for about 5 minutes.
2. After sautéing, if no juice has come out of the cabbage, add a very small drizzle of water, cover, lower the heat, and simmer over a low heat for 15-20 minutes, or until tender. Serve hot on the side with braised tofu or roasted buckwheat.
Serves 3
Ingredients:
1/2 a head of white or red cabbage
1 tablespoon toasted sesame oil
1 1/2 tablespoons umeboshi paste OR a chopped pitted umeboshi
Method:
1. Cut the cabbage half in half again lengthwise. Remove the hard stemmy core, and shred the leafy part thinly into 1/2cm slices. Heat the oil over a medium heat in a frying pan, add the umeboshi, and sauté briefly, stirring with a wooden spoon. At first, the umeboshi won’t mix evenly, but as you keep mixing, it will evenly coat the cabbage. Keep cooking like this for about 5 minutes.
2. After sautéing, if no juice has come out of the cabbage, add a very small drizzle of water, cover, lower the heat, and simmer over a low heat for 15-20 minutes, or until tender. Serve hot on the side with braised tofu or roasted buckwheat.
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