Pie is therapy.
Vegetables are life.
Fresh ginger, garlic, a drizzle of sesame oil—there’s no better than my mom’s soy ginger cabbage.
Spoiled. Since birth my mom’s been loving and caring for me with this cabbage. In a meat centric family, she makes sure this cabbage joins dinner tables, gatherings and sends me with this favorite dish. But at the same time, wants to spank me for eating it cold. Am I the only who likes cold food? Served alone or on the side, this cabbage is a flavor masterpiece.
The recipe’s simple, spectacular and comes together fast. Full instructions are below, but a few ket tips help in the making.
Momma’s Method
❋ when adding the cabbage to a wok or skillet, the amount seems too much but shrinks.
❋ let the cabbage stand/sit in the pan before stirring, as the flavor comes from browning the bottom.
❋ a good balance of liquid/spice creates the best soy ginger cabbage. Everyones palate is different, so let your taste be your guide.
Ahhh… my favorite moment.
And the many thereafter.
Thank you momma.
♥️
Momma's Best Soy Ginger Cabbage
Ingredients:
- 2 teaspoons neutral oil
- 4 cloves garlic - coarse chopped
- 1 large head cabbage - cored and cut into half inch slices
- 1/4 cup water
- 2 Tablespoons dried minced onions
- 1½ teaspoons ground ginger - or fresh, to taste
- 1 teaspoon pepper (use half white, half black) - to taste
- 1/4 cube or tsp. vegetable bouillon - mom uses chicken
- 2 Tablespoons soy sauce
- ¼-⅓ cup vegetable broth
- 1/4 teaspoon sesame oil - to taste
Instructions
- Heat a skillet or wok over medium-high, add oil. Once shimmering, add garlic and stir for 1-2 minutes. Remove and set aside.
- Add cabbage. If using a skillet, the amount seems too much, but cabbage will soon shrink. Allow the bottom layer of cabbage to brown. With a wooden spoon or spatula, turn the cabbage and brown again. Repeat for about 3 minutes total.
- Once browned, add ¼ cup water (this will steam and shrink the cabbage), minced onions, ginger, pepper(s), bullion, soy sauce, and return the garlic. Stir and let steam until the cabbage reduces, about 5-10 minutes.
- Add ¼ cup vegetable broth and stir, then taste about a minute later. If needed add additional vegetable broth and seasoning. Does it taste amazing? Push the recipe to perfection with a drizzle of sesame oil.
- Enjoy warm, then reheat or dive head first right out the fridge cold (but promise you won't tell my mom I told you so).
Notes
- If using fresh ginger, the conversion is—every 1/4 teaspoon ground = 1 Tablespoon fresh.
