Episode 7: Easy Asian Veggies

Ingredients

1/2 head medium cabbage (about 330 g)

1/2 tsp kosher salt

1/2 tsp chicken bouillon ** make it vegan by using mushroom bouillon **

2 tbsp roasted white sesame seeds

2 tbsp roasted sesame oil

1-2 cloves garlic, finely minced or grated

Directions

Prep

Cabbage: Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner)

Sesame seeds: in a mortar and pestle grind the toasted sesame seeds. Tip: leave some seeds ungrounded for variety of texture

Garlic: Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.

Assemble

Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.

Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.

Serve immediately and enjoy! Optional: garnish with additional sesame seeds

Storage

Transfer any leftovers into an airtight container and store in fridge for up to 2–3 days.

Be sure to follow and come back for more easy and flavor packed recipes to help you eat more veggies!

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