This Umeboshi braised Peanut Cabbage is the quickest, most delicious and zingiest dish you can serve today! Umeboshi’s tangy and slightly citric note will lift your cabbage to a whole new level!
Do you love Umeboshi? As many things before, I didn’t. It came to my knowledge when I was pregnant and feeling nauseated all the time. And I mean, all day every day, from day one until the day my son was born. So someone said, did you try Umeboshi paste? What on Earth is that, said I? OK, I didn’t even ask that because I was feeling so… ugh. So I just said, just gimme that, whatever that is! So my husband had to rush in utmost emergency, like it always is when pregnant spouse demands, and brought me a little package of that.
When he came home, and I was all needles and pins, I opened it, took a quick turn with my nose and said, uhm, no. And he, as loveable as he always is, just shrugged his shoulders and said, OK, maybe some other day.
So this poor Umeboshi paste package waited in my pantry for a long time. Luckily, it has a looong expiration date, and one day, when I was rummaging through the pantry, I found it. Woohoa! What is that? Well. That was a real treasure to find, I tell you! I opened it for the second time and was surprised by its zingy hit on my nose, and this time, my nose loved it!
So what am I to do with it? What is that stuff anyway? Well, I learned that Umeboshi paste, unlike everyone said, is not made of pickled plums, rather apricots. It’s a Japanese invention: Ume apricots are fermented with sea salt and make a great condiment for your sauces, salads, soups and many more.
And that’s not the end of it. Umeboshi is a real superfood with many health benefits: calms down indigestion problems, morning and motion sickness, fatigue and has antibiotic and antiseptic quality.
If you are into a zingy business like me, you’re gonna love this dish! Subtle napa cabbage gently braised with delicious, tangy, spicy and salty Umeboshi paste, sprinkled with crunchy toasted peanuts and a handful of fresh herbs, served as a starter or the easiest side dish will make your day! With only a few ingredients, you’ll have a surprising and healthy addition to your everyday diet.
And now, off to the recipe! But don’t forget to tell me: do you love Umeboshi? How do you use it? I would love to hear!
This Umeboshi braised Peanut Cabbage is the quickest, most delicious and zingiest dish you can serve today! Umeboshi’s tangy and slightly citric note will lift your cabbage to a whole new level!
- 1 napa cabbage, medium sized (500g/1 pound)
- 2 tbsp olive oil
- 2 tbsp Umeboshi paste
- a handful of roasted peanuts
- a handful fresh herbs
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Heat the oil in the pan, add sliced cabbage and cook, stirring constantly for a quick min or two on low to medium heat.
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Add Umeboshi paste and stir well to coat cabbage.
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Cook few mins more till the cabbage is nice and soft and Umeboshi covers it all. If it starts sticking to the pan, add a tbsp or two of water and cook till the water is evaporated.
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Add peanuts, stir to combine and warm up nicely.
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Serve immediately, sprinkled with some chopped fresh herbs.
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2 comments
What a lovely, simple dish! My kind of food for sure. And you totally had me at napa cabbage – I love it so much! ?
Thank you, my dear friend! And if it’s spiced, if it’s quick, I’m in too!:)