The veg box this week included an enormous cabbage, so I’m very interested in your cabbage recipes. Last night, I made a recipe from Japanese Vegetable Cooking by Asako Tohata, and I’ve added my notes to it:
4 large cabbage leaves (3 will be more than enough if your cabbage is the size of mine!)
2 sheets abura-age (deep fried tofu – obtainable in the freezer section of anywhere selling Japanese food)
40cm (16″) kanpyo (dried gourd strips) – (actually, twice as much is needed)
broth: ½ cup konbu dashi;
1-1/3 tbsp sake;
1-1/3 tbsp mirin (left out due to it hiding);
1-1/3 tbsp soy sauce; salt (omitted – there’s enough in the soy sauce!)
Put cabbage leaves in boiling water until tender, cut out stem portion of leaves and discard (put into soup or something).
Rinse abura-age in boiling water to get rid of excess oil. Slit around three sides opening the abura-age out into a single sheet. Rub kanpyo with salt until soft (not necessary; didn’t bother) and boil in water (just long enough to soften – a couple of minutes).
On a cutting board, place abura-age inside up and spread cabbage leaves on it. Roll together (so the abura-age is on the outside and the cabbage inside) and tie with kanpyo in two places (a quarter of the way along from each end).
Cook in broth slowly (about 15-20 mins, less if you like your cabbage crunchy). Cut into two (between the tied parts).
I served this with chestnut rice.