Cabbage with sweet ginger vinegar from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 42) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raisins for dates and ketchup or brown sauce for the book's "Tonkatsu sauce" specified in this recipe.

  • mharriman on April 26, 2022

    We liked how the dressing ramped up the flavor of the cabbage. Went well as a side dish to Nobu’s marinated black cod. I’m on a sodium restricted diet, so this is not something I’ll be eating very often- very very high in sodium ( soy sauce, dashi). That’s probably what makes it so tasty!

  • rodillagra on January 21, 2021

    I thought this was really tasty. The dressing is excellent.

  • JLDuck on September 24, 2020

    It is ok if a little dull. An excellent accompaniment to a more highly flavoured meal.

  • Frenchfoodie on May 30, 2019

    Makes a nice, and very quick, side dish.

  • Yildiz100 on March 15, 2018

    Subbed okonomiyaki sauce for the tonkatsu sauce since they are very similar. This was fine but not quite as exciting as the author promised. More like something you'd use as a garnish. I have lots of leftover dressing so I will be making it again. Next time I might try adding another vegetable (shredded carrots? Scallions? ) to add interest.

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