Simmered cabbage, Shan style (Galaam oop) from Burma: Rivers of Flavor by Naomi Duguid

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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

  • Stephenn31 on February 24, 2025

    Delicious, and easy. A great side to a meat curry. Made with Korean soybean paste instead of miso. Do watch the temp/liquid near the end to avoid burning.

  • krista_jo on October 19, 2024

    Make this exactly as directed; do add the beef (and do make the fermented soybean disks if you can; if you can't I would use Korean soybean paste, it's closer than miso). This is a very comforting dish and greater than the sum of its parts.

  • LFL on July 17, 2022

    4 stars. Just a handful of ingredients — cabbage, shallots, tomatoes, turmeric, roasted peanuts, brown miso, salt. We used less oil and salt, added extra peanuts as well as some sauteed tofu to bulk it up. We left out some hot pepper and substituted half Thai fermented soybean paste and half miso for the soybean disks and we served it on brown rice.It was surprisingly good, especially for cabbage. Our food processor shredded it *really* finely so this went faster—be careful not to overcook.Cabbage isn’t my favorite vegetable and I thought this came out really well, with some natural sweetness.

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