Ginger-Mustard Cabbage with Konbu

Ingredients

Directions

  1. Chop cabbage; add salt and let stand for 30 minutes.
  2. Wash konbu; soak in water for 5 minutes, drain.
  3. In a medium saucepan, mix barley malt and soy sauce; heat until barley malt dissolves.
  4. Add rice vinegar and konbu while sauce is hot.
  5. Cool sauce slightly, add the cabbage, sesame seed, and ginger.
  6. Refrigerate overnight to blend flavors.
Makes 4 to 6 servings.

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