Description

This simple boiled cabbage recipe transforms humble green cabbage into a comforting, flavorful, and incredibly satisfying dish, perfect for healthy, family-friendly weeknight dinners or meal prep. It features tender cabbage wedges glazed with a savory ginger-sesame sauce and topped with crispy fried shallots.

Ingredients

Scale

1.2 kg green cabbage (cored, cut into 6–8 wedges)
600 ml vegetable broth (2 cups plus 0.5 cup, for cooking and glaze)
15 ml olive oil
15 g fresh ginger (grated)
2 cloves garlic (minced)
60 ml alcohol-free soy sauce (low-sodium recommended)
30 ml maple syrup
15 ml rice vinegar
5 ml toasted sesame oil
10 g cornstarch
15 ml cold water (for slurry)
2 large shallots (thinly sliced into rings)
360 ml vegetable oil (for frying shallots)
1 teaspoon toasted white sesame seeds (for garnish)
1 teaspoon toasted black sesame seeds (for garnish)
15 g fresh cilantro (finely chopped, for garnish)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare Cabbage: Place cabbage wedges in a large pot. Add 480 ml vegetable broth and enough water to just cover the cabbage. Season lightly with salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the cabbage feels tender-crisp. Drain very well, letting excess water drip off, and set aside.
Crisp Shallots: While the cabbage cooks, heat 360 ml vegetable oil in a small saucepan over medium heat (around 160C / 325F). Add the thinly sliced shallots and fry, stirring occasionally, for 5-7 minutes until they turn a gorgeous golden brown and become crispy. Remove the shallots with a slotted spoon and spread them on a paper towel-lined plate to drain, then season lightly with salt.
Craft Ginger-Sesame Glaze: In a medium saucepan, heat the olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant. Stir in the alcohol-free soy sauce, maple syrup, rice vinegar, toasted sesame oil, and the remaining 120 ml vegetable broth. Bring this mixture to a gentle simmer.
Thicken Glaze: In a small bowl, whisk together the cornstarch and 15 ml cold water to create a smooth, lump-free slurry. Pour the slurry into the simmering glaze, whisking continuously. Cook for 1-2 minutes, or until the glaze has thickened to a lovely syrupy consistency. Remove from heat.
Combine and Finish: Gently add the drained, warm cabbage wedges to the saucepan with the glaze. Use tongs to carefully toss and coat each wedge evenly with the glossy glaze. Season with a pinch of salt and freshly ground black pepper to taste.
Plate and Garnish: Arrange the glazed cabbage wedges attractively on a serving plate or bowl. Drizzle any remaining glaze over the cabbage. Garnish generously by scattering the crispy shallots over and around the cabbage. Sprinkle both toasted white and black sesame seeds and dust with finely chopped fresh cilantro.

Notes

For optimal tenderness, simmer cabbage a few extra minutes if needed, checking frequently to avoid mushiness. Make a double batch of crispy shallots as they are very popular. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Simmering, Frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1-2 wedges (300 g)
Calories: 320 calories
Sugar: 12 g
Sodium: 380 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: healthy dinner, family-friendly, quick cooking, meal prep, boiled cabbage, ginger-sesame, crispy shallots, comforting, versatile, vegetable