Sesame Cabbage

A perfect way to use a veggie that often languishes in the back of your fridge for months. This is a great side to any protein, perfect with pasta (especially last week's Spicy Sesame Noodles). Comes together quickly with minimal ingredients; be sure you have everything on hand and ready before cooking. I love adding slivered carrots, too, for extra color.

I really hope you try it!

Sesame Cabbage

Yield: 3 - 4 servings

Ingredients

1 medium cabbage

2 tablespoons neutral oil

2 garlic cloves, sliced

3/4 teaspoon salt

1 tablespoon soy sauce

1 teaspoon chicken boullion powder

2 teaspoons fish sauce

2 teaspoons toasted sesame oil

Toasted sesame seeds, for garnish

Instructions

Halve your cabbage from the top through the core. Cut the cabbage into quarters. Core the cabbage and then cut each quarter into roughly 1” wide slices, ensure to separate layers.

In a large pot or a wok, if you have one, over medium-high heat, add oil. When shimmering, add garlic and cabbage (don’t worry—it’ll seem like a lot but it will cook down a lot). Add salt and stir to combine and cook for about 2 minutes, or until cabbage starts to sweat a bit.

Stir in soy sauce, bouillon and fish sauce and continue to cook—stirring frequently—until cabbage is tender but still al dente—about 5 minutes more.

Remove from heat, stir in toasted sesame oil. Garnish with sesame seeds and serve. Enjoy!