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One thing you will always find in my fridge is a head of cabbage. Usually green cabbage, rarely purple, and sometimes savoy. It’s become a staple item that I grab every time I shop. This is mainly because it is a delicious vegetable that I enjoy eating but also because it can withstand extended periods of neglect and still be edible. Like carrots or a head of broccoli, cabbage will be fine two weeks later when you run out of everything else and finally get around to eating it. It might look rough, but underneath the outer layers is a perfect cabbage waiting for you.
Believe it or not, I didn’t always eat this much cabbage. Marco was (is?) allergic and once we found that out I stopped cooking with it altogether. Then one day I came across Andy Baraghani’s Fall Apart Caramelized Cabbage and had to make it. It was instant comfort in a bowl and I declared to Marco that I need more cabbage in my life.
So you might be thinking “I’m sure you make some really great things with cabbage?” but the truth is 99.9% of the time I turn it into a simple salad. This is because it is fast and easy but also incredibly tasty. This salad checks all the boxes for me and I crave it big time. The best part is that there are three ways to make this salad depending on the mood you are in.
Before jumping into the cabbage, the dressing deserves a minute of its own. After all, dressing transforms a basic salad into a great salad. If you have eaten any creamy sesame dressing at a Japanese restaurant this dressing will remind you of that. The base is Kewpie mayo. If you are a mayo hater for any reason or are concerned about the nutrition details, stop it right now. This recipe used 3 tablespoons of mayo for an ENTIRE HEAD OF CABBAGE. We will all be fine and it is necessary here. I also said Kewpie mayo and that is important…
Kewpie has a cult following online and you’ll find tons of reasons why it is better than American mayo but it really all comes down to the flavor. I sat down with a spoonful of Best Foods and a spoonful of Kewpie to do a side-by-side test for you. Best Foods has a harsh vinegar scent and gives off clean strong vinegar and egg flavors. Kewpie is also very pungent but has a lot more depth. It’s slightly sweeter and tangy? Here’s the deal, if you don’t have Kewpie, use what you got. If you can and want, grab a bottle to try! It’s really good, I promise.
The other dressing ingredients are tamari (or soy sauce), seasoned rice vinegar, grated fresh ginger, toasted sesame oil, and toasted sesame seeds. Toasted is key with the sesame oil and sesame seeds. It bumps up the sesame flavor. Everything gets mixed in a bowl and is ready to use.
Now for the best part, our cabbage. The first way to make this salad is by slicing the cabbage up super thin, mixing it with some sliced scallions and grated carrots, and dressing the whole thing. That’s it for a crispy crunchy raw cabbage salad. Essentially a slaw with an Asian flavor profile. Win-win all around if you ask me. I can go to town on a big bowl of this as is. I love it with rice and shredded/charred pork. It’s also good with salmon on top. The possibilities are endless!
When I’m in the mood for something a little softer, warmer, and more comforting – I cook the cabbage. The first time I did this I threw it on the grill. My grill was hot and I had cabbage…this is how most of my grilling recipes are created. Next thing I knew I had a smoky charred warm cabbage salad and I was in love. Then I tried it on the stove when I was craving it warm but the grill wasn’t lit. Using a cast iron I charred each side of a quartered cabbage and got the same result. It was a little less smoky and charred but equally as delicious.
If you asked me which way I like most, I wouldn't be able to tell you. I love all three ways and it really depends on my mood. Sometimes I want to have a cold crunchy salad and other times I crave a warm comforting bowl. All I know is this is my favorite cabbage salad and I had to share it with you, enjoy!
Cabbage Salad
Serves 4-6 • 15 minutes raw, 30 minutes cooked
1 head of cabbage
2 scallions, sliced
1 carrot, gtared
3 tablespoons Kewpie mayonnaise
1 tablespoon tamari
1 tablespoon seasoned rice vinegar
2 teaspoons toasted sesame oil
1-inch piece of ginger, grated
2 tablespoons toasted sesame seeds
Dressing
Whisk together Kewpie, tamari, seasoned rice vinegar, toasted sesame oil, grated ginger, and sesame seeds in a small bowl.
Salad Assembly
Using a knife, quarter the cabbage, remove the core, and slice the cabbage thin. Add the shaved cabbage to a large bowl with sliced scallions and grated carrots. Toss with dressing until evenly coated. Serve!
Grilled
Quarter the cabbage and rub with a light coating of oil. Place the cabbage quarters on a hot grill and cook until all three sides have a good char, turning as needed. Head back inside, remove the core and slice. Toss and serve warm.
Charred in a cast iron
Quarter the cabbage and rub with a light coating of oil. Heat a cast iron skillet over medium heat and char the cabbage quarters in the pan. Turn as needed until all three sides of each quarter are charred. Remove the core, slice, toss, and serve warm.
Here is the fun peeler I use for carrots.
Get Kewpie mayo online, here. It is cheaper if you can find it in person, Costco has it now!
I found this interesting video on the history of Kewpie mayo. If Kewpie is new to you, check it out. You only need to watch the first 5-ish minutes. ⬇️