I like my cabbage crunchy, so I add shredded cabbage last to soups and stir-fries. In the following recipe I shorten the cooking time slighly for the same reason.
* Exported from MasterCook *
Braised Cabbage
Recipe By : Japanese Country Cookbook - Russ Rudzinski
Serving Size : 4 Preparation Time :0:15
Categories : -Very Good- Vegetables
Amount Measure Ingredient -- Preparation Method
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1 Head Cabbage -- Cut In 1" Cubes
2 Tbsp Vegetable Oil
2 Tbsp Shoyu (Soy Sauce)
2 Tbsp Vinegar -- Optional
1 Pinch Togarishi (Hot Pepper Blend) -- Optional
Heat oil quite hot and toss in cabbage. Stir, then lower heat and let
cook 7 - 8 minutes, mixing occasionally. Cabbage will make its own
liquid. You may add shoyu while cabbage is cooking, or you may sprinkle
shoyu on the individual portions.
If you want zestier cabbage you may add vinegar to the cooking cabbage.
If you want zingy cabbage, sprinkle togarishi over it for a "bite"
We usually cook it covered, although the instructions don't say to. Last
time we cooked it uncovered, and the texture seemed better.
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