Braised cabbage with soy sauce is a simple yet surprisingly flavorful side dish, inspired by the aromas of oriental cuisine. The slow cooking softens the cabbage leaves, enhancing their natural sweetness, while the soy sauce adds an intense and enveloping note. It is a vegan, light, and versatile recipe, perfect as an accompaniment to rice dishes, noodles, legumes, or meat and fish main courses. Also ideal for those looking for a cost-effective, healthy, and quick-to-prepare dish.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.8 lbs cabbage
- 2 tbsps extra virgin olive oil
- 1 shallot
- 3 tbsps soy sauce (gluten-free)
- 1/2 cup water (hot)
- pepper
- salt
- 2 tsps sesame seeds (black)
Tools
- 1 Pan
- 1 Knife
- 1 Lid
Steps
Remove the outer leaves of the cabbage, wash it, and slice it thinly with a knife or mandoline.
In a large saucepan, heat the oil and soften the thinly sliced shallot.
Add the cabbage, stir, and let it absorb the flavors over medium heat for 5 minutes.
Add the soy sauce and water, cover with a lid, and cook gently for about 25-30 minutes, stirring occasionally.
At the end of cooking, adjust the salt and pepper and add sesame seeds before serving.
Tips
Thin slicing: thinly slicing the cabbage allows for more even cooking and a softer result.
Moderate salt: soy sauce is already salty, so avoid adding extra salt.
Consistency: if you prefer it crunchier, reduce the cooking time by 5-10 minutes.
With spices: add chili, ginger, garlic, or Chinese five spices for a stronger flavor.
With vegetables: add julienned carrots, leeks, or mushrooms for a richer main dish.
Sweet and sour: finish with a teaspoon of rice vinegar or lime juice at the end of cooking.
Braised cabbage with soy sauce keeps in the fridge for 2-3 days in an airtight container. It’s great reheated or used as a filling for sandwiches and wraps, even vegan ones. 
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