During a recent visit to Tokyo, I was reminded about the tastiness of cabbage. In the U.S., we tend to think of it as a second-class or common vegetable. In Japan, the crispness and sweetness of cabbage is revered. The Japanese look forward to the spring varieties.
Commonly sliced very thin and eaten raw, cabbage can also be grilled and boiled. These two quick, easy, inexpensive side dishes are good examples.
One way to enjoy it is to cut a head into wedges. Heat a bit of oil in a cast-iron pan and grill pieces until attractive grill marks appear. If you enjoy crunch, remove it quickly. If you like it tender, cook longer. Seasoning is just a sprinkle of salt and a drizzle of sesame oil.
Another preparation: Cut one-half of a head into cubes and boil until almost tender. Serve with a tasty ponzu sauce, which is easy to find in the Asian aisle of markets. Ponzu is soy sauce flavored with citrus, usually lemon or lime. You can even make your own. Garnish with katsuobushi, the shavings of dried, smoked and preserved bonito fish, known as aku in Hawaii. It’s a refreshing side.
GRILLED CABBAGE WITH SESAME OIL
By Lynette Lo Tom
- 1 head cabbage
- 2 tablespoons vegetable oil
- Salt, to taste
- 1/4 cup sesame oil
Cut cabbage into 8 wedges, keeping core intact to hold wedge together. Heat oil in a cast-iron skillet on medium-high. Place cabbage in skillet.
Turn when bottom is browned, about 5 minutes. Brown other side. Sprinkle with salt and drizzle with sesame oil. Serve hot or at room temperature. Serves 8 as a side dish.
Approximate nutritional information, per serving (not including salt to taste): 130 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 30 mg sodium, 9 g carbohydrate, 4 g fiber, 5 g sugar, 2 g protein.
BOILED CABBAGE WITH PONZU AND KATSUOBUSHI
By Lynette Lo Tom
- 1/2 head cabbage
- 2 teaspoons salt
- 3 tablespoons ponzu sauce
- 1/4 cup shaved katsuobushi (bonito flakes)
Cut cabbage into 1-1/2-inch cubes. Boil water in large pot; add salt. Add cabbage and cook until tender, 4 to 5 minutes. Drain and cool. Arrange on platter or on plates. Drizzle with ponzu sauce; garnish with katsuobushi. Serve immediately after garnishing. Serve at room temperature or chilled. Serves 4 as a side.
Approximate nutritional information, per serving: 50 calories, no fat or cholesterol, 1,050 mg sodium, 10 g carbohydrate, 4 g fiber, 6 g sugar, 2 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
