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dashi-braised-cabbage-2

One of my favorite things to do in the kitchen is taking cheap, not-so-sexy ingredients and elevating them into something fit for a king. I love cabbage, and I don't think it gets nearly enough love! I always like to char my cabbage a bit on the outside for maximum flavor, and if you haven't tried braising it, now is the time. I braised my cabbage in dashi, a stock made with kombu (a type of seaweed) and katsuobushi (dried, smoked skipjack tuna flakes). This stock is the backbone of Japanese cuisine–It's super umami, slightly smoky and pairs so well with the cabbage. If you don't have access to kombu or katsuobushi, you can use the powdered version that just requires mixing with boiling water (just as good). Or, opt for any other stock/broth of your choice! Additionally, you can just use store bought chili oil, but if you want to put some extra love into the dish feel free to use the recipe I provide!

Ingredients