1-2-3: Chop, cook, eat!
½ drumhead (Dutch) cabbage
1 tsp sesame oil, more for drizzling if liked
2 Tbsp water
1 tsp peeled and finely grated ginger
Flaky sea salt
Soy sauce, for sprinkling, optional
2 Put sesame oil, water and ginger in a large frying pan (skillet). Add cabbage. Cook over e medium heat, using tongs to lift cabbage from the bottom of the pan to the top of the pile, until cabbage wilts. Don’t let it fry, just steam it in the little amount of juice from the water and ginger and its own juices. Don’t overcook it! Season with salt. Dish cabbage into a heated bowl, add a splash of soy sauce if liked, and a few dots of sesame oil. Serve immediately.
Like all simple things, it is easy to stuff them up. Keep the cabbage CRUNCHY. DON’T FRY IT.
SERVE IT IMMEDIATELY. Sorry to be shouty, but simple steps will assure success and produce a deliciously sweet and crunchy side dish you will enjoy again and again (knowing it is so good for you helps).