[Spring cabbage recipes] Irresistibly sweet! Super easy "stew" and "rice cooked with vegetables" that doesn't require a knife

Hello. I am Ayumi Nakaganji, a chef.

Spring cabbage has soft, fluffy leaves and is available from mid-March to around May.

The leaves are so soft that you can tear them apart with your hands, so you can eat them raw, boiled, or grilled. I'm sure there are many people who look forward to eating them every year.

This time, we will introduce you to some recipes using spring cabbage.

Because it contains a lot of water, it spoils faster than regular cabbage, so be sure to use it as soon as possible.

1: No knife or cutting board needed! "Spring cabbage and small sardine rice"

This rice dish is delicious with the gentle sweetness of slowly cooked spring cabbage.

The seasoning is simple, using white dashi stock. The saltiness of the dried small sardines and the flavor of sesame make this dish so delicious you won't be able to stop eating!

You can just tear the cabbage with your hands, so you don't need a knife or cutting board.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
White rice・・・1 cup
Spring cabbage・・・120g
Dried small sardines・・・20g
White dashi stock・・・1 tablespoon
Sake・・・1 tablespoon
Sesame oil...2 teaspoons
White sesame seeds... appropriate amount
Water...appropriate amount

<How to make>

(1) Wash the rice and soak it for 30 minutes. Drain in a colander, drain thoroughly, and place in the inner pot of the rice cooker. Add white dashi and sake, and add water up to 1 cup (if using a pot, add 170ml of water before cooking).

(2) Place dried small sardines and torn cabbage on top of the rice and cook as usual.

(3) Once cooked, add the white sesame seeds, drizzle with sesame oil and mix well.

Image: Ayumi Chuganji

Before cooking, the amount of cabbage may seem quite large, but don't worry, the volume will reduce.

2: Just put in a pot and simmer "Spring cabbage and chicken thigh layered stew"

This simple layered stew is irresistible with the delicious flavor of meat and the sweet, creamy spring cabbage. All you have to do is put it in a pot and simmer, so it's a main dish you can make when you get home even on busy days.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Chicken thighs・・・300g
Spring cabbage・・・1/2 head (300g)
Cherry tomatoes...6 pieces
Garlic (coarsely chopped)...1 teaspoon
1 sprig of thyme or rosemary
Olive oil...2 tablespoons
Salt: 1 teaspoon (about 1.5% of the weight of the meat)
Black pepper...appropriate amount

<How to make>

(1) Remove tendons and excess fat from chicken thighs. Cut into 8 equal pieces, sprinkle with salt and let sit for about 10 minutes. Remove the core from the cabbage and tear the leaves into large pieces with your hands.

(2) Put half the cabbage in a pot, top with the chicken thighs, garlic, cherry tomatoes, remaining cabbage, and thyme (rosemary), then add 200ml of water (not included in the recipe). Drizzle with olive oil, cover, and simmer over low-medium heat for 15 to 20 minutes.

(3) Mix everything together roughly. Add salt (not included in the recipe) to taste. Serve in a bowl and sprinkle with black pepper.

The only seasoning is salt. The key is to salt the chicken thighs generously and leave them for a while to let the flavor soak in.

I used a 20cm Staub pot. Depending on the pot, the amount of water may be reduced, so add more water each time.

If you don't have thyme or rosemary, you can use bay leaves. It's also recommended to serve it with bread to soak in the soup.

Spring cabbage has a soft core, so be sure to use it. You can also use the beautiful outer leaves as an ingredient in soups and miso soup, so enjoy every last bit! (Text by Ayumi Nakaganji)

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