Ingredients
- 300 g tender green cabbage spring or sweetheart cabbage; trimmed leaf weight
- 2 teaspoons toasted sesame oil 10 g
- 2 teaspoons soy sauce 10 ml
- 1 teaspoon unseasoned rice vinegar 5 ml
- 1/4 teaspoon finely grated garlic about 1 g
- 2 teaspoons toasted white sesame seeds about 6 g
- 1 g plain nori cut into thin strips, about half a sheet
Equipment
- Knife and cutting board
- Large mixing bowl
- Fine grater
- Kitchen scale and measuring spoons
Instructions
- Remove damaged outer leaves and the hard core. Rinse the cabbage under running water and dry thoroughly. Tear the tender leaves into roughly 4 cm pieces; cut thick ribs smaller so they are comfortable to eat. Weigh 300 g prepared cabbage.
- In a large bowl, stir the sesame oil, soy sauce, rice vinegar and garlic together. Add the cabbage and turn gently until the seasoning coats the leaves; do not knead hard or crush them.
- Fold in the sesame seeds. Add the nori strips just before serving, tossing only enough to distribute them. Divide into four small side portions and serve promptly while the cabbage is crisp.
Nutrition
Calories: 52kcalCarbohydrates: 5gProtein: 1.5gFat: 3.4gSaturated Fat: 0.5gSodium: 160mgFiber: 2gSugar: 2.5g
Video
Notes
Flavor: This is a soy-and-nori variation of sesame-garlic cabbage, not the salt-and-bouillon version. Do not add chicken powder or extra salt on top of the measured soy without tasting. Use certified gluten-free tamari if needed and check the nori label.
Allergens and storage: Contains sesame and soy; ordinary soy sauce commonly contains wheat. Refrigerate leftovers promptly at 40°F/4°C or below and use within two days for quality. Nori softens on contact with dressing; keep any additional nori separate until serving.
Estimated nutrition: One quarter of the entire measured batch. Generic composition energy basis: cabbage about 75 kcal + oil 90 + sesame seeds 34 + soy, vinegar, garlic and nori about 10 = about 209 kcal; divided by four ≈ 52 kcal. Other values are rounded and sodium varies with the soy sauce.
Estimated cost: Illustrative US ingredient-portion assumptions, not current store quotes: cabbage $0.75 + oil $0.15 + soy $0.05 + vinegar $0.03 + garlic $0.05 + sesame $0.08 + nori $0.15 = $1.26 per batch; $1.26 ÷ 4 ≈ $0.32 per serving.
Video: Sudachi / Yuto Omura, Japanese Yamitsuki Cabbage Recipe (5 Minutes), originally published March 9, 2025. It demonstrates tearing and gently mixing tender raw cabbage. The video uses salt, bouillon and much more oil per cabbage weight. This recipe uses soy, rice vinegar and nori with a smaller oil proportion, and allows ten minutes for preparation.