New cabbages are coming to the markets in Shizuoka!
They are both juicy and crunchy and are just great raw!

Here is a simple recipe for vegans to enjoy:

New Cabbage in Sweet Vinegar Marinade!


-New Cabbage: 4~5 leaves
-Graound sesame seeds: 2 tablespoons
-Sugar: 1 tablespoon
-Rice vinegar: 1+1/2 tablespoons
-Light taste soy sauce: 1/2 tablespoon


-Cut the cabbage leaves in 4 cm square pieces.

-Heat salted water in a pan to boiling point.

-Throw in the cabbage.

-Take cabbage out just before boiling point and set aside.

-In a large bowl, mix ll ingredients with cabbage while they are still hot.

-Let it cool down completely.

It can actually be savoured warm, lukearm or chilled, although the quicker you eat it, the better!

Add some leafy greens or sprouts for decoration!

Simple again, ain’t it? (I tend to repeat myself! LOL)

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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