Recipe: Cabbage Umami Bomb

The more I use my pressure cooker, the more I marvel at it’s usefulness. Once a year, on or around St. Patrick’s Day we have an old-fashioned corn beef and cabbage dinner. I cook the cabbage with potatoes in the resultant broth from cooking the corned beef. The meat is a treat, but eaters clamor for seconds on the cabbage. There is something about cabbage that is cooked in a salty broth until totally tender that is completely satisfying...

Soy CabbageYes, I know this pressure cooker thing is becoming an obsession, but the more I use it, the more I marvel at its usefulness. Once a year, on or around St. Patrick’s Day we have an old-fashioned corn beef and cabbage dinner. I cook the cabbage with potatoes in the resultant broth from cooking the corned beef. The meat is a treat, but eaters clamor for seconds on the cabbage. There is something about cabbage that is cooked in a salty broth until totally tender that is completely satisfying. Maybe it’s the silken texture or the fact that the cabbage transforms into a total umami bomb as it absorbs all the flavor of the broth. Once cooked, the cabbage is pretty ugly but there is a lot of flavor to make up for the plain Jane appearance. Recently I tinkered with another way of experiencing the tender, umami bomb cabbage without having to make corned beef first. I came up with this simple Asian variation that turns out to be vegan too. I used the pressure cooker to get the texture in less time, with less “broth”. In fact I don’t use broth at all, just the cabbage juices mixed with soy, ginger, garlic and sesame oil and enough water to get it all cooking. I eat it atop pretty much any whole grain.  Here I garnished with some purple and orange carrot shreds.