Here's a really tasty way to enjoy cabbage....hello, are you still with me? Yes, cabbage. I know a lot of people associate cabbage with a soggy mush on their dinner plate in childhood but it just doesn't have to be like that! If your parents ever told you, "eat your cabbage!", they were giving you very good advice - cabbage is brimful of good things like vitamin K, vitamin C, vitamin B6, manganese and folate. (OK, so your parents might not have served your cabbage in the most appealing way but their heart really was in the right place).
So, let's give cabbage the preparation it deserves and turn it into a zesty, crunchy bowl of goodness that anyone can enjoy. This recipe uses a Japanese technique called shio momi - this involves adding salt to the raw, fresh cut cabbage and letting it stand for a while which softens the fibres and allows you to extract some of the water content from the vegetable by squeezing it. (Meaning no more soggy cabbage).
Using sushi vinegar gives the cabbage a lovely zesty flavour and the kelp gives the dish just a hint of umami. This makes a great side dish with something like Tonkatsu or Chicken Karaage.
If you'd like to try this out, you can find the written recipe just below and for the Youtube tutorial click Shio Momi Cabbage & Kelp salad or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
If you would like to pair this with another vegetable side dish, why not try my Cucumber and Wakame salad.
Shio Momi Cabbage and Kelp salad
ingredients:
(makes 2 servings as a side dish)
1/2 (approx. 250g) sweetheart cabbage
1g dried kelp
1/2 tsp salt
3 tbsp sushi vinegar
how to:
rinse the cabbage well, then remove the stalk and thinly slice the leaves
put the cabbage into a bowl, sprinkle with the salt and set aside for 30 mins
meanwhile, wipe the kelp with wet kitchen paper and cut into thin strips using scissors
after 30 mins, squeeze the cabbage to soften it, then add the kelp & vinegar and mix everything together well
your marinated cabbage shio momi style is ready to serve
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