I adore the sound of this! In Sydney (probably via New York restaurants) quite a few restaurants I've eaten at in the past couple of years have served variations on wood-fired cabbage. (Lennox Hastie's Gildas in Surry Hills had some sort soft fresh cheese layered through the leaves ... I wish I'd taken more notice of what it was!). How do you think a tiny bit of miso would work in your recipe in place of the vegetable stock paste or bouillon powder??
This sounds so simple yet so delicious. Currently have a very large savoy cabbage taking up previous real estate in my fridge but once that is finished I might have to buy more cabbage to try this recipe!
I think you are right that it isn’t crispy enough! My first thought was to use Hispi cabbage that should have the right level of crunch.
As for savoy, I have used leftovers in a slaw once which worked surprisingly well (and gave a nice pop of green) but there were plenty of other crunchy vegetables so I wasn’t missing the crunch.
I've also had yamitsuki spring onion salad in Japan, which was amazing - looking at my photo of it I think it's the same basic recipe, so I'll definitely be trying to recreate it!
Yum yum… all the recipes sound delicious, thank you for sharing.congrats on the money raised, what an achievement.
Thanks so much Sally
I adore the sound of this! In Sydney (probably via New York restaurants) quite a few restaurants I've eaten at in the past couple of years have served variations on wood-fired cabbage. (Lennox Hastie's Gildas in Surry Hills had some sort soft fresh cheese layered through the leaves ... I wish I'd taken more notice of what it was!). How do you think a tiny bit of miso would work in your recipe in place of the vegetable stock paste or bouillon powder??
I was going to add miso as a substitute for the stock paste/powder but then forgot!! So thank you for mentioning. I think it would work beautifully.
Also I must try Gildas next time I’m home. Thanks for the rec
bury me with a mixing bowl of the addictive cabbage pleaseeee
Done!
This sounds so simple yet so delicious. Currently have a very large savoy cabbage taking up previous real estate in my fridge but once that is finished I might have to buy more cabbage to try this recipe!
I wondered about a savoy for this recipe but I think it's not crisp enough?
There's always time for more cabbage recipes ;))
I think you are right that it isn’t crispy enough! My first thought was to use Hispi cabbage that should have the right level of crunch.
As for savoy, I have used leftovers in a slaw once which worked surprisingly well (and gave a nice pop of green) but there were plenty of other crunchy vegetables so I wasn’t missing the crunch.
Wow, over $3k raised for a great cause. Amazing! Thanks for organizing 😸
Thanks Denise
Made this but with cucumber! It works!
Awesome
This whole week of recipes sounds so good!!
I've also had yamitsuki spring onion salad in Japan, which was amazing - looking at my photo of it I think it's the same basic recipe, so I'll definitely be trying to recreate it!
Yes! My fave restaurant one in nyc actually has shio kombu. It’s INCREDIBLE
food of the gods and goddesses, cabbage is!
Amen 🙏🏽
You're amazing and also I love cabbage. Can't wait to try this.
I think I've made this ten times since you posted this recipe - thank you! Sometime I swap a good pinch of MSG for the BTB, also great
Wow! That's fantastic, and your list of other recipes for a week is impressively inspiring! Thanks!
Looking forward to trying this!
I love the sound of this cabbage but I don’t like raw garlic - will it work without it?
In Parade.com version of the recipe you add brown sugar and msg. Here those ingredients are not listed. Do you recommend brown sugar and msg
I assume the one on Parade.com is someone else’s recipe. I’ve never worked for them.
I got the recipe. Thank you.