Ingredients
Dashi Braised Cabbage
1 head white cabbage
4 cloves garlic
3 scallions
1 large orange
3 cup dashi (sub: any broth/stock of choice)
2 tbsp soy sauce
2 tbsp honey
1 tbsp heaping white miso paste
Dashi
1 ½ cup bonito flakes
5 inch square kombu
4 cup water
Directions
Dashi Braised Cabbage
Step 1
Begin prep. Make dashi, but feel free to instead use any broth/stock of choice for this recipe. Cut cabbage into quarters, with the root intact. Peel and crush garlic, cut scallion into halves, and slice orange into halves.
1 head white cabbage
4 cloves garlic
3 scallions
1 large orange
Step 2
Add just enough oil to fully cover the bottom of a wide pan over high heat. Add cabbage and char each piece on the two flat sides. Turn each piece of cabbage onto its round side, then add dashi, garlic, and scallions. Squeeze the juice out of the orange and throw it into the pan as well. Cover, and simmer over low for 30 minutes.
Step 3
Once the cabbage is done braising, pull it out, along with the garlic, scallion, and orange peels. Add honey, soy sauce, and miso to the braising liquid, stir to combine. Reduce over medium high heat as much as possible to get a glaze with a syrupy consistency. Add cabbage back, and spoon over the glaze for each piece.
Step 4
Serve with thinly sliced scallion and a generous amount of chili crisp for garnish.
Dashi
Step 1
To a pot, add cold water, along with sheets of kombu. Heat over medium, and just as the water begins to simmer, remove the kombu. Add bonito flakes, and simmer over medium for 8 minutes, turn off the heat, and let steep for another 8 minutes. Finally, filter through a fine-mesh sieve.
