Cabbage with Umeboshi Sauce
Cabbage with Umeboshi Sauce – – green cabbage, thinly sliced, umeboshi paste, kuzu, dissolved in four cups water, Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.; Take out the cabbage but reserve the water.; Add umeboshi paste to the reserved water and bring to a boil again.; Stir […]
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Ingredients
- 4 cups green cabbage, thinly sliced
- 4 teaspoons umeboshi paste
- 4 teaspoons kuzu, dissolved in four cups water
Ingredients
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Instructions
- Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.
- Take out the cabbage but reserve the water.
- Add umeboshi paste to the reserved water and bring to a boil again.
- Stir in the dissolved kuzu and simmer until sauce thickens. If it does not thicken after a few minutes, dilute a little more kuzu in cold water and try again.
- Pour over the cabbage.
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