I have been trying to work japanese style home cooking into my repertoire. And we have three cabbages from our CSA aging in our fridge. Madhur Jaffrey delivers: 1/2 of a medium cabbage, sliced thin.  1/2 tsp salt, cooked in some oil 3-4 minutes just until the cabbage is starting to wilt.  Add in 4-8 umoboshi plums and 1/2 tsp sugar that you pounded or mashed into a paste. We had it with an egg (scrambled, with scotch bonnet since we’re still working through those) and rice. Easy.

Might give me gas (cabbage seems to do that) but I did just move through a serious amount of brassica.

My next challenge: a monster eggplant. I haven’t decided what to do with it.

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