This cabbage recipe is fresh, light and nutty—a far cry from school dinner cabbage. The zing from the lime perfectly balances the richness of fatty meats, like pork belly.
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!
Heat the sesame oil in a heavy based pan, over a medium to low heat.
Add the garlic, ginger and chilli, and sauté for 2 minutes until softened.
Add the cabbage to the pan, with a tablespoon of water and season with salt and pepper. Clamp the lid on and allow to steam for 5–7 minutes, stirring occasionally. Add a drop more water if you find it’s sticking to the pan. You don’t want to over cook the cabbage. It should retain its vibrant green colour and have a little bite.
Once cooked, take it off the heat and add the fresh lime juice. Adjust seasoning with salt and pepper, if needed.
Transfer to a serving dish and top with toasted sesame seeds.
Bon app! R
Sign up for the latest lifestyle tips to live better, longer.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.