Ginger-Mustard Cabbage with Konbu

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



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


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.

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


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