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Sautéed Cabbage
- Serves
4
- Difficulty
Easy
By Danny Chu
Published 2018
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.
Ingredients
200 g 7 oz 50 g 1¾
Method
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 minute
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