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Ginger-Mustard Cabbage with Konbu

Demonstrated by: Dr. Terry Shintani, Lynne Lee, Carol Devenot.
Eat More, Weigh Less, Cooking - June 1, 1996.

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Ingredients:

Ginger-Mustard Cabbage with Konbu

  • 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:

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

Makes 4 to 6 servings.

1 serving = 92.1 calories, 15% protein, 71% carbohydrates, 14% fat.

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