Ingredients
12 small cabbage
2 tablespoons sunflower oil
1 tablespoon light soy sauce
1 tablespoon lemon juice (optional)
2 teaspoons caraway seeds
ground black pepper, to taste
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut the central core from the cabbage and shred the leaves finely. heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes. toss in the soy sauce, lemon juice, caraway seeds and pepper to taste.