Sautéed Cabbage

Preparation info
  • Serves


    • Difficulty


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.


  • 200 g (7 oz) cabbage leaves
  • 50 g (


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