Name: Crisp-Tender Cabbage with Garlic and Sesame
Total time: 25 min
Cuisine: JapaneseAsian
Ingredients: 12 ounces ¾- to 1½-inch green or red cabbage pieces; Kosher salt for salting cabbage; Toasted sesame oil; Minced garlic; Sugar; White or black sesame seeds; Minced fresh chives

Why This Recipe Works

With salt, pressure, and about 15 minutes, you can make a crisp-tender, well-seasoned cabbage side dish that keeps for days—no cooking required. The method is based on a classic Japanese preparation called yamitsuke cabbage: All you do is massage salt into the leaves, which seasons and also physically tenderizes them so their cells break and shed water, leaving them snappy, concentrated, and fresh-tasting. Once salted, the cabbage gets rinsed to remove excess salt and drained, and can be refrigerated until needed and then either eaten as-is or lightly, simply dressed with all sorts of seasonings. Try tossing it with a little minced garlic, toasted sesame oil, and sesame seeds.

Before You Begin

We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use 1½ teaspoons.

Instructions

Toss 12 ounces ¾- to 1½-inch green or red cabbage pieces with 2 teaspoons kosher salt in large bowl, squeezing as you toss until salt dissolves in exuded liquid. Let stand for 20 minutes.

Add enough cold water to cover cabbage and swish with your hand to rinse away excess salt. Drain well.

Toss cabbage with sesame oil, minced garlic, and sugar to taste. Garnish with sesame seeds and chives and serve.