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Ginger-Mustard Cabbage with Konbu




Source of Recipe


Auntie


List of Ingredients




2 lb mustard cabbage
1 tablespoon sea salt
1/2 pkg (1 oz size) dried kiri konbu (seaweed), cut into 1 1/2-inch lengths
1/3 cup barley malt or honey
1/4 cup low-sodium soy sauce or tamari
1/4 cup rice vinegar
1 tablespoon toasted sesame seed
1 tablespoon minced ginger root

Recipe



Chop cabbage; add salt and let stand for 30 minutes. Wash konbu; soak in water for 5 minutes, drain. In a medium saucepan, mix barley malt and soy sauce; heat until barley malt dissolves. Add rice vinegar and konbu while sauce is hot. Cool sauce slightly, add the cabbage, sesame seed, and ginger. Refrigerate overnight to blend flavors. Makes 4 to 6 servings.