dtf braised cabbage
The original recipe is meant to be a version of the Din Tai Fung braised cabbage. We've taken that and further modified it so that it becomes a full meal with the salmon rice!
Recommended pairing: spicy salmon mayo rice.
ingredients
3 tbsp neutral oil
5 cloves garlic, thinly sliced
⅓ of the huge Korean cabbages, core removed, and cut into 2-inch pieces
(optional) 2 zucchinis, deseeded and cut into wedges (the way we learnt it for the stir frying in the Knifewear class)
½ tsp kosher salt
1 tsp toasted sesame oil
3 tbsp chicken stock
steps
Heat the oil in a large, high-sided skillet over medium heat. Once shimmering, add the garlic and cook, stirring constantly, until fragrant and starting to brown, about 1 to 2 minutes (being careful not to burn).
Add the cabbage and zucchini and the salt. Increase the heat to medium-high and stir quickly to combine, ensuring all of the cabbage is coated with oil. Continue to cook, stirring frequently, until the cabbage begins to become tender, 2 minutes.
Add the toasted sesame oil and chicken stock and continue to cook, stirring occasionally, until most pieces are wilted, 1 to 2 minutes. Remove from the heat. (Note: If you prefer more tender cabbage, after removing from the heat, let it sit in the pan for 1 to 2 minutes to soften further.)
