RACHEL LETT
This cabbage recipe is fresh, light and nutty—a far cry from school dinner cabbage. The zing from the lime perfectly balances the richness of fatty meats, like pork belly.
Sesame & Ginger Cabbage
SERVES 6–8
1 whole cabbage very finely shredded — pointed cabbage works best
1 clove garlic finely sliced
ginger thumb size piece
finely grated
1/2–1 chilli finely diced, depending on how hot the chillies are
1 tablespoon toasted sesame oil
salt and pepper
1 lime juiced
2 tablespoons toasted sesame seeds
Ingredients
Heat the sesame oil in a heavy based pan, over a medium to low heat.
Add the garlic, ginger and chilli, and sauté for 2 minutes until softened.
Add the cabbage to the pan, with a tablespoon of water and season with salt and pepper. Clamp the lid on and allow to steam for 5–7 minutes, stirring occasionally. Add a drop more water if you find it’s sticking to the pan. You don’t want to over cook the cabbage. It should retain its vibrant green colour and have a little bite.
Once cooked, take it off the heat and add the fresh lime juice. Adjust seasoning with salt and pepper, if needed.
Transfer to a serving dish and top with toasted sesame seeds.