Name: Yamitsuki (Addictive Cabbage) Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage); Kosher salt (such as Diamond Crystal), about 3 tablespoons for salting + 1/8 teaspoon for dressing; Ground black pepper, 1/4 teaspoon for dressing; 2 medium garlic cloves, finely grated into paste (about 1/2 tablespoon); 2 tablespoons toasted sesame oil; 1 tablespoon untoasted sesame seeds, toasted

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Introduction

Yamitsuki, also known as Addictive Cabbage, is a simple yet flavorful Japanese salad made with tender Napa cabbage, garlic, and toasted sesame oil. Its crunchy texture and savory dressing make it a perfect side dish to accompany any meal.

A white bowl filled with cooked cabbage pieces forms the dish. The cabbage is cut into uneven chunks, showing layered textures with soft white and light green shades. Some bits are a bit shiny, indicating a slight coating of oil or butter. Specks of black pepper and tiny white sesame seeds are scattered across the cabbage, adding a subtle contrast. The bowl sits on a surface with a white marbled texture, visible around the edges of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
Kosher salt (such as Diamond Crystal) and pepper
2 medium garlic cloves
2 tablespoons toasted sesame oil
1 tablespoon untoasted sesame seeds

Instructions

Step 1: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized parts, then halve the cabbage through its core and remove the solid white heart by cutting out a small triangle with a knife.
Step 2: Cut the cabbage leaves into rough 1 1/4-inch square pieces. For very thick parts near the core, slice them thinly about 1/4-inch wide instead of cutting squares.
Step 3: Wash and drain the cabbage pieces in a colander. Place them in a large bowl and sprinkle with 3 tablespoons of salt. Crush and scrunch the leaves by hand to separate and soften them. Let sit for 10 minutes.
Step 4: Meanwhile, finely grate the garlic into a smooth paste in a small bowl (about 1/2 tablespoon). Whisk in the toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper to make the dressing.
Step 5: After 10 minutes, test the cabbage by rinsing a leaf and tasting it; it should be slightly wilted and mildly salty. If not, let sit for another 10 minutes. Then rinse the cabbage under running water to remove excess salt and drain well.
Step 6: When ready to serve, transfer the cabbage to a serving bowl, add the dressing, and toss with large spoons or chopsticks until evenly coated. Sprinkle with the untoasted sesame seeds and mix again.
Step 7: Serve family style in a large bowl or portion out into small bowls alongside rice. This salad is best enjoyed the day it’s made for the freshest garlic flavor.

Tips & Variations

Use Napa cabbage for a tender, mild flavor; if unavailable, green cabbage can work but may be less tender.
Adjust salt amount based on the saltiness of your kosher salt brand and personal taste.
For extra crunch, sprinkle some toasted peanuts or add a dash of chili flakes to the dressing.

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 1 day. The garlic flavor will intensify over time, so it is best eaten fresh. Before serving leftovers, give it a quick stir to redistribute the dressing.

How to Serve

A bowl of sautéed cabbage sits in the center, piled high with light green and pale yellow cabbage pieces showing a wilted, soft texture. The cabbage is sprinkled with small sesame seeds, adding a slight texture contrast. The bowl is white with a blue patterned rim, and wooden chopsticks rest across the top right edge of the bowl. In the background, a small white dish with additional cabbage pieces is partly visible, along with a dark container and round wooden cups on a rustic wooden surface. A pair of chopsticks with dark and yellow handles rest on a brown cloth with a white pattern in the foreground. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of Napa cabbage?

Yes, but Napa cabbage is preferred for its tender leaves and mild flavor. Regular green cabbage can be tougher and less delicate in texture.

Why do I need to salt the cabbage before rinsing?

Salting helps draw out excess moisture and softens the cabbage, enhancing its texture and allowing the dressing to coat the leaves better.