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Fried Ginger Cabbage with Chilli Egg

Preparation time: 

A Japanese style dish, without the rice. Given the current circumstances of COVID-19, you're likely spending more time inside and possibly less active. This dish is light, comforting and most importantly nourishing. It's spiked with warming ginger that's hailed for its antioxidant/anti-viral properties and boosts the immune system.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a frying pan, over a medium heat, melt a tablespoon of butter. Add the garlic, ginger and scallion, season with salt and pepper and sauté for 5 minutes until softened.
    2. Add the sliced cabbage, stirring frequently, cook over a low to medium heat until softened.
    3. Season to taste and serve into three bowls.
    4. Place the pan back on the heat and melt another tablespoon of butter over a low to medium heat. Add the chilli flakes and sesame seed and cook for one minute until fragrant.
    5. Move the chilli-sesame butter around the pan and fry 3 eggs in the spicy butter.
    6. Top the cabbage with a a fried egg and the spicy butter.
    7. Add a dash of liquid aminos for an extra unami kick (beware it is extra salty!)