No cutting board or knife required! This super simple 'Cabbage Steamed in Oil' from the popular chef Kō Kentetsu uses only cabbage, garlic, olive oil, and salt. It's a exquisite side dish that maximizes the natural flavors of the ingredients. Perfect as a side for meat dishes or for breakfast. Enjoy its simple yet profound taste. Endless variations are possible with your favorite oils and seasonings.
Ingredients
Main Ingredients (2-3 servings)
- Cabbage 300-400g
- Garlic 1 clove
Seasonings
- Olive Oil 2-3 tbsp
- Salt (to taste)
Steps
- Place 1 clove of garlic, unpeeled, into a frying pan and crush it by hand. (Secret Tip!) Crushing the garlic with the peel on allows you to avoid using a knife and cutting board.
- Tear 300-400g of cabbage into small pieces by hand and add to the frying pan. Break the tough core into pieces by hand as well. (Secret Tip!) Tearing it into small pieces helps it cook quickly.
- Add 2-3 tbsp of olive oil and salt (to taste), then mix everything together roughly.
- Heat the frying pan over high heat, cover with a lid, and steam-fry using the cabbage's own moisture.
- Once you hear a sizzling sound, reduce the heat, keep the lid on, and continue to steam-fry. (Secret Tip!) Shake the pan or stir occasionally to prevent burning.
- Remove the lid and cook until the cabbage is very tender.
- Taste and adjust seasoning with salt if necessary.
- Stir briefly, serve in a dish, and enjoy. Add the crushed garlic as well.
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