Sautéed Cabbage


Preparation info

  • Difficulty


  • Serves


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

The cabbage leaves give out a sweet flavour from being sautéed while the sour umezuke (pickled plum) is a fine complement to it. This is a versatile and flavourful dish that works well with other dishes in a shojin ryori set.


  • 200 g (7 oz) cabbage leaves
  • 50 g ( oz) carrot
  • 4 pieces reconstituted dried mushrooms
  • 20 g ( oz) abura-age
  • 1 tsp sesame oil
  • 1 Tbsp sake
  • 1 Tbsp Japanese soy sauce

Plum Paste

  • 1 umezuke (pickled plum)
  • 1 Tbsp sake


Remove the pit from the umezuke and crush the flesh, then add sake and mix well. Set aside.

Julienne abura-age, carrot and mushrooms.

Cut cabbage leaves into halves lengthwise (along the stem) and then cut crosswise into thin slices, about 1–2 cm (½ –¾ in) widths.

Heat sesame oil in a pan. Add abura-age, carrot and mushrooms and stir fry for 2 minutes. Add cabbage, sake and soy sauce and sauté for another 5 minutes or until tender.

Reduce heat and add umezuke paste. Mix well.

Divide into 4 equal portions on individual serving plates and serve.