Sautéed Cabbage

Name: Sautéed Cabbage
Yield: Serves 4
Cuisine: Japanese
Ingredients: 50 g (1¾ oz) carrot; 200 g (7 oz) cabbage leaves; 1 tsp sesame oil; 20 g (⅔ oz) abura-age; 4 pieces reconstituted dried mushrooms; 1 umezuke (pickled plum); 1 Tbsp sake; 1 Tbsp Japanese soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

200 g (7 oz) cabbage leaves
50 g (1¾

Asia
Japan
Starter
Main course
Vegan
Winter

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