Double the sweetness and flavor! Two delicious side dish recipes using "steamed cabbage" that also saves cooking time

Hello everyone. I am Ayumi Nakaganji, a chef.

I've been eating a lot of cabbage lately and I've been eating it diligently, but it can be quite difficult to finish a whole head, don't you think?

Sometimes I shred it, salt it, and store it, but this time I made it into steamed cabbage.

If you store it in the refrigerator, it makes a very convenient stock, so please give it a try.

Steamed cabbage can be used indefinitely if you keep it in stock

It's very easy to make! Just roughly chop the cabbage and steam it in a steamer or frying pan. It's a hassle to get the steamer out, so I recommend using a large frying pan.

Image: Ayumi Chuganji

Put a sheet of cooking paper in a frying pan (28cm diameter), add about 100ml of water and place on high medium heat. Cover and when steam comes out, reduce heat to medium. When the cabbage has softened, turn it over and steam for about 1.5 minutes.

Once steamed, drain in a colander to remove any excess heat, then place in a storage container lined with paper towels and refrigerate.

Image: Ayumi Chuganji

The volume will be reduced, the sweetness will increase, and you can eat a lot of them. I personally prefer quick steaming to make them firmer. You can eat them as they are with bonito flakes and soy sauce, add dressing, put them in miso soup, or use them as a coleslaw salad.

Please eat it within about 4 days.

Now, let me introduce you to some recipes that use steamed cabbage.

1: You'll want to hold the bowl and eat it! "Heavy-bodied Vermicelli Salad"

A refreshing glass noodle salad perfect for hot days. The cabbage adds just the right amount of volume, so even with just a small amount of glass noodle, it's still satisfying.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Ham...5 slices
Vermicelli・・・40g
Wood ear mushroom (dried)...4 pieces
Cucumber・・・1/2
Steamed cabbage...a handful
Egg...1
A. Salt... a pinch
A Sugar... 2 pinches
B Vinegar...2 tablespoons
B Sugar... 1 tablespoon
B Light soy sauce・・・1.5 tbsp
B Japanese mustard・・・appropriate amount
B. Sesame oil...1 tablespoon
White sesame seeds...2 teaspoons
Salt...a little
Oil...appropriate amount

<How to make>

(1) Soak the wood ear mushrooms in lukewarm water (not included in the recipe), cut them into thin strips, and pour boiling water (not included in the recipe). Cut the cucumber into thin strips and sprinkle lightly with salt. Cut the ham into thin strips. Put B into a container and mix well.

(2) Add ingredients A to the eggs cracked into a container and mix well. Add oil to a frying pan and fry the eggs thinly to make shredded egg.

(3) Boil the vermicelli according to the package instructions. Drain the water through a colander, rinse thoroughly with water, and press dry with kitchen paper before cutting. Cut into bite-sized pieces with scissors, place in a bowl, and mix with B.

(4) Squeeze the water out of the steamed cabbage and cucumber with your hands, add them to (3) and mix well. Add the ham, shredded egg, wood ear mushrooms, and white sesame seeds and mix lightly.

The crunchy texture of the cabbage adds a nice accent to the dish. Chill well in the refrigerator before serving.

2: "Steamed cabbage and tuna with ponzu sauce" - just mix with store-bought ponzu sauce

This is an easy side dish that can be made in under 5 minutes using just steamed cabbage.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Canned tuna (either in water or in oil) - 1/2 can
Steamed cabbage...2 handfuls
Wakame (dried) - appropriate amount
Ponzu sauce・・・appropriate amount
Sesame oil...appropriate amount
Ground sesame seeds... appropriate amount

<How to make>

(1) Soak the wakame in water and drain thoroughly.

(2) Place all ingredients except the ground sesame in a bowl and mix lightly.

(3) Place in a bowl and sprinkle sesame seeds on top.

This time I mixed it with ponzu sauce, but you can also marinate it in olive oil and lemon, or dress it with sesame seeds. Because it is cooked, it can be used as an ingredient in miso soup and it will be ready in no time.

Steamed cabbage is a convenient food, so be sure to stock up on it. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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