Good Food
Recipe: Cabbage Umami Bomb
The more I use my pressure cooker, the more I marvel at it’s usefulness. Once a year, on or around St. Patrick’s Day we have an old-fashioned corn beef and cabbage dinner.
By Evan Kleiman • • 1 min readCabbage Umami Bomb, Asian-Style
1 head green cabbage, cored and cut into 1/6s
1 cup soy sauce
2 cups water
¼ cup vinegar, distilled or cider
2 tablespoons Asian roasted sesame oil
3 garlic cloves, minced
2” piece fresh ginger, peeled and minced
Mix together the soy sauce, water, vinegar and sesame oil with the garlic and ginger. Pour half the mixture in your pressure cooker. Arrange the cabbage in one layer if possible. Pour the remaining mixed liquid ingredients over. Fit top on pressure cooker and bring up to pressure. Cook at high pressure for 10 minutes. Let steam release naturally. Carefully release the lid to avoid any remaining steam. Taste the cabbage and adjust seasoning if necessary.