But I’m ready to bring it back, and I deserve to enjoy it without judgment! The challenge, of course, is convincing my family that cabbage is not the enemy. Maybe I’ll slip it into fried rice or layer it in a taco to win them over—or maybe I'll try this recipe from food writer and cookbook author Hetty Lui McKinnon (@hettymckinnon). She calls cabbage a "winter hero" and I could not agree more!
Related: 54 Great Green Cabbage Recipes
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Sign me up! I love a no-cook recipe, and raw cabbage is amazing! Plus, my husband can't complain about the smell if it's not cooked.
This cabbage dish is also having a bit of a moment in New York City restaurants at the moment. You can find it on menus at Sip & Guzzle, Dr Clark and NBetween. The recipe was also shared in the New York Times.
How to Make Yamitsuki
You can get the full recipe on McKinnon's Instagram page, but this will take you around 10 minutes to make. All you need is red or purple cabbage, garlic, toasted sesame oil, roasted white sesame seeds, sake, chicken or mushroom bouillon powder, brown sugar, salt and monosodium glutamate (MSG).
Wash and chop your cabbage into bite-sized pieces, then toss your cabbage into the paste until it's coated. You can add the cabbage and the paste mixture into a sealable storage bag or container and shake until the cabbage is coated. Serve and enjoy! That’s it!
Make Ahead Options
This is a very simple dish to make, so there’s not much to do overall, but you can wash, dry and cut the cabbage the day before you plan to use it and keep it in the refrigerator.
If you want to change up the flavor a bit, you can add some roasted ground black pepper, chopped chives and chili flakes to the cabbage once it's mixed with the sauce.
I want to try this with shredded cabbage and some shredded carrots mixed in. I bet it's going to be a staple recipe in my house!
Related: How to Make Cabbage 10x Better
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