Ingredients
Method
- Combine the sauce ingredients in a small bowl and set aside.
- Heat a large pan with olive oil over medium-high heat.
- Add the cabbage quarters to the pan. Pan-fry for two minutes per side, covering with a lid to cook faster.
- Flip each piece inner-side up, drizzle with the sauce, and cook for 30 seconds.
- Flip the cabbage again to caramelize the sauce on the bottom.
- Garnish with sesame seeds and spring onions and serve immediately.
Nutrition
Notes
Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to retain the flavor. Freezing is not recommended as the cabbage loses its texture.
Make-ahead tips: Prepare the sauce in advance and store it in the fridge for up to a week. Slice the cabbage a day ahead and keep it in an airtight container to save time.
Can I use regular cabbage instead of Napa cabbage? Yes, but the texture will be firmer and less tender. Adjust the cooking time accordingly.
What can I substitute for mirin? Use rice vinegar mixed with a pinch of sugar for a similar sweetness and tang. Or add a little honey.
Can I make this spicy? Absolutely! Stir in some chili sauce or Sriracha to the sauce mixture.
Is this recipe gluten-free? Ensure you use gluten-free soy sauce or Tamari for a gluten-free version.