Yamitsuki (Addictive Cabbage)
Updated Jan. 4, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus 10 minutes' resting
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Taiwanese flathead cabbage or Napa cabbage (about ½ cabbage), see Tip
- Kosher salt (such as Diamond Crystal) and pepper
- 2medium garlic cloves
- 2tablespoons toasted sesame oil
- 1tablespoon untoasted sesame seeds
Nutritional analysis per serving (6 servings)
61 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cabbage: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized bits, then halve the cabbage through its core and remove the solid white heart— you can usually do this just by cutting out a little triangle with the tip of a large knife.
- Step 2
Cut the leaves of the cabbage into rough 1¼-inch square pieces. If you spot any very thick pieces, like the parts of the leaves that were closer to the core, cut them not into squares but into thin slices about ¼-inch wide.
- Step 3
Wash and drain the cut pieces of the cabbage in a colander in the sink. (They do not need to be totally dry.) Put the cabbage pieces in a very large bowl and sprinkle them with 3 tablespoons salt, then crunch and scrunch the leaves with your hands, making sure they’re all separated, well mixed in with the salt, and beginning to soften. Let the salted cabbage sit for 10 minutes.
- Step 4
Make the dressing: While the cabbage sits, finely grate the garlic into a smooth paste into a small bowl (you should have about ½ tablespoon). Whisk the sesame oil, ⅛ teaspoon salt and ¼ teaspoon ground black pepper into the bowl with the garlic.
- Step 5
Check the cabbage: After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test a leaf by rinsing it under running water and tasting it; it should taste like the leaf absorbed some salt. (If not, let it sit for 10 more minutes and then taste again.) Put the cabbage pieces in a colander or salad spinner, rinse off the salt under running water, then drain the cabbage as well as you can. (It won’t be bone dry, but it shouldn’t be sopping wet.) Let it sit until you are ready to dress the salad.
- Step 6
Dress the salad: When you’re ready to serve the dish, transfer the cabbage to a serving bowl, add the dressing and use two large spoons (or chopsticks) to toss until coated. Sprinkle the salad with the sesame seeds, again making sure everything is mixed together.
- Step 7
Serve the cabbage: You can either serve this family style in a large bowl on a table or you can give each diner a small bowl as part of a larger meal with rice. This is best eaten the day it’s made, as the garlic intensifies in the dressing over time.
- Taiwanese flathead cabbage, which has looser, softer leaves than other varieties, is available in Asian markets. If you can’t locate it, Napa cabbage is a good substitute.
Private Notes
Comments
This is Lisa Kyung Gross--founder of the League of Kitchens and author of this cookbook. Some people have said that this is too much salt. The salt is RINSED OFF before serving. You salt the cabbage with 3 Tablespoons of Diamond Crystal Kosher salt (the large grains of salt are important--table salt or fine sea salt will make this much too salty), crunch it in with your hands, and let it sit for 10 minutes. Then you wash off the salt before dressing it.
One thing that’s missing is the addition of shio kombu — salty seaweed pieces that are typically in this when served in izakayas in Japan. You can get a pack on Amazon or at a local Japanese grocery store. Absolutely essential.
I'm going to add julienned carrots and green onions after marinating and draining, along with some shredded rotisserie chicken. Sounds like a great stand alone salad with any Asian flavors grilled meat, as well! breast in spring roll wrapper
Coming back to say that I took my way too salty leftovers and added them to the NYT red lentil soup recipe (minus some salt and subbing some water for broth) and that was delicious. (Also added some spinach wild rice and celery).
I mistakenly used the wrong salt so it was terribly salty. Also it’s quite hard to have a colander or bowl big enough to handle this recipe. That said the toddler gobbled this one up. Might try the advice to use a tablespoon of Morton’s next time. More NYT recipes should really just use Morton’s.
At first, I thought there's nothing special about it, but I couldn't stop eating it. Napa or Taiwanese cabbage would be ideal, but I used red cabbage and it worked fine. Please don't skip soaking it in salt water - it crisps up the cabbage, brings out the sweetness and prevents water leaking. 3tbsp of big salt crystals seem about right for me. After letting sit in the fridge for half a day, I saw barely any water pooling and no drop in quality. This is such a simple dish so prep work is key.
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