When I buy cabbage, I select a fresh head of cabbage. When I cook it, I take off withered and discoloured outer leaves if there are any. The problem is I often have darker green and fresh looking outer leaves, that are actually quite tough and woody, but I feel so bad to throw them away or to put them in the compost.
I have tried to cook them in different ways. Whatever way I cooked, those outer leaves stayed tough and chewy. However, the chewiness of the leaves is not so bothering when I cooked for ‘Sakana’ (a Japanese word, side dishes for sake or alcoholic drinks). The texture of some ‘Sakana’ food, such as dried squid, is very tough and chewy. I actually quite enjoyed these chewy leaves.
6 outer leaves of Cabbage *It doesn’t have to be 6 leaves!
1 tablespoon Sake (Rice Wine) OR Water
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Chilli Garlic Sauce
Toasted Sesame Seeds
- Wash Cabbage leaves well, and remove thick veins that are just too tough to eat. Cut into small pieces.
- Cook in a saucepan of boiling water for 5-10 minutes, and drain.
- Return the leaves to the saucepan, add all the seasonings, then cook over medium heat until the sauce is almost gone.
- Sprinkle with some Toasted Sesame Seeds.