Its no-cook, too.
Simply Recipes / Frank Tiu
I love cabbage so much that I always keep it in the crisper.
Having it on hand also gives me lots of options for weeknight meals.
Simply Recipes / Frank Tiu
If Im in the mood for tacos, the cabbage becomes agarlicky slaw.
If Im making soup, a handful of cabbage goes in at the last minute.
This dish is popular at izakayas, Japanese bars specializing in small dishes that go well with alcohol.
Simply Recipes / Frank Tiu
Shio kyabetsu means salt cabbage, and thats about all there is to it.
Salt cabbage, however, undersells it.
This cabbage dish is highly savory in a way that makes it hard to stop eating.
Simply Recipes / Frank Tiu
Using a Microplane grater, grate a garlic clove into a bowl.
Add a generous tablespoon of sesame oil, the sesame seeds, and chicken bouillon powder.
Combine these ingredients into a flavorful paste.
Add the chopped cabbage and toss with the paste until the cabbage is coated.
Taste a piece of cabbage and add salt and pepper to taste.
My Tips for Making This Recipe
Its best to use Chinese-style chicken bouillon powder.
Lee Kum Kee is a common brand available at most Asian grocery stores.
I have substituted Knorr brand chicken bouillon powder, which works very well.
There are other optional ingredients you’re free to add for even more flavor.
Ill also add a small splash of sake if I have it around, but its hardly necessary.
Its as quick to make as microwaving a bag of frozen vegetables, and it tastes way better.
