Ginger-Mustard Cabbage with Konbu
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
Directions
- 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.
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