Enjoy spring cabbage! We also introduce delicious recipes

Learn about the appeal and features of the new cabbage

New cabbage, which is available in the spring season, is characterized by its soft leaves and high moisture content. Compared to regular cabbage, the rolls are looser, and when lifted entirely it feels lighter. It has a sweet taste even when cooked raw, and the finish is soft just by cooking it, making it suitable for a variety of dishes. Here we will introduce some of the charms of the new cabbage.

• 
  It has thinner leaves than regular cabbage, which are soft and easy to cook, and If you cook it too much, it will easily lose its shape, so if you want to make the most of the texture, it is recommended to cook it quickly.
• Sweetness and freshness:
  The new cabbage is fresh and has a fresh sweetness. The core part is especially soft, so if you slice the core thinly and use it without waste, you can enjoy the overall flavor of the cabbage.
• How to enjoy it uniquely in spring
  As one of the vegetables that announces spring, it is easy to create a seasonal feel, and the gentle yellow-green color adds a touch of color to your dishes. By enjoying the seasons, it is an ingredient that is easy to incorporate the changing seasons into your dining table.

To make use of these features, it is recommended to use up the new cabbage as soon as possible. When storing, wrap it in newspaper or cover the cut surface with plastic wrap and store in the vegetable compartment of the refrigerator.

The history of the new cabbage and cuisine from overseas

Cabbage is said to be a vegetable originally cultivated in Europe. It is said to have been introduced to Japan in an ancient era, but it was not fully popular since the Meiji period. It is a typical vegetable that can be purchased all year round, but the "new cabbage" that is available in early spring gives you a sense of the arrival of the season.

Many of the recipes introduced in this article are based on cooking methods that originate from overseas, such as Italy and Korea. Peperoncino, for example, is a type of Italian dish known as a simple pasta in which chili peppers and garlic are fryed in olive oil. Gochujang is also a fermented seasoning that is representative of Korea and is characterized by its spicy and sweetness. Stew is said to have originated in Europe and is widely loved as a dish that uses a variety of vegetables and meat.

These dishes have become widely popular in Japanese families, but they are originally based on the dishes that have been introduced overseas. By combining it with Japanese ingredients and new cabbage, a seasonal vegetable, it creates a new way of enjoying it. From here, we will introduce a variety of recipes that take advantage of the charms of the new cabbage.

List of dishes made with new cabbage

Here we will compile recipes to help you fully enjoy the new cabbage. It can be arranged in a variety of ways, such as lightly cooking it to bring out the sweetness, or using it as a soup to make the most of the delicious flavor.

New cabbage and chicken peperoncino pasta

New cabbage and pasta go well together

The soft texture and sweetness of the new cabbage goes well with oil-based pasta. Peperoncino, originating in Italy, is attractive because it simply means frying garlic and chili peppers in olive oil. Adding new seasonal cabbage and chicken to it will also add more volume.

★
Ingredients (for 4 people)

• Spaghetti... 320g
• Chicken (thighs, breast meat, etc., if you like)... 200g
• New cabbage... about 1/4 ball
• Garlic... 2 slices
• Eagle claws (red chili peppers)... 1-2 bottles (adjustable to your liking)
• Olive oil... 3 tablespoons
• Salt...appropriate amount
• Black pepper...appropriate amount
• The cooking water for pasta... about one ladle

How to make it

1. Preparing the ingredients
   • Treat the new cabbage into large, bite-sized pieces by hand. It can also be cut with a knife, but tearing it off will cause the cross section to become jagged and the flavor will blend in easily.
   • Peel the garlic and slice it into thin slices. Remove the seeds and slice them into slices to make it easier to adjust the spiciness.
   • Cut the chicken into bite-sized pieces and sprinkle with salt and black pepper.
2. Boil the pasta
   • Boil the spaghetti in plenty of salted water. If you make the boiling time about one minute shorter than the bag display, the perfect texture when tangled with the sauce.
3. Preparation of oil and scent
   • Put olive oil, garlic and hawk claws in a frying pan and heat over low heat. Slowly add the aroma and add the chicken when the garlic begins to turn golden brown.
   • Once the surface of the chicken changes color, transfer the pasta just before it is cooked to a frying pan.
4. Finishing
   • Add about a ladle of pasta cooking water and mix while shaking the frying pan.
   • Add the new cabbage and mix it all together, stirring it quickly. Once the new cabbage has softened, season with salt and black pepper and you're done.
5. Serving
   • Serve in a bowl with a light sprinkle with olive oil, or sprinkle with black pepper.
     

Peperoncino is a simple pasta that originated in Italy, but by adding new cabbage, a unique ingredient in Japan, it gives it a seasonal feel, and the flavor of the chicken is added, making it a satisfying staple dish that will satisfy you on just one plate.

Spring cabbage pork shabu salad

A fusion of Japanese food culture and salad

Japanese shabu-shabu is characterized by a method of cooking thinly sliced ​​meat in hot water, but overseas it is common to eat thinly sliced ​​meat like a salad. Here we will introduce how to incorporate Japanese shabu-shabu and enjoy new cabbage like raw vegetables.
Ingredients (for 4 people)

• Thinly sliced ​​meat for pork shabu... 200g
• New cabbage... 1/4 ball
• Favorite salad vegetables (cucumbers, tomatoes, etc.)... Appropriate amount
• Your choice of dressing... Appropriate amount
• Salt... a little

How to make it

1. Preparing the cabbage
   • Make thick shredded or crunched new cabbage. Cut it into a size that will allow you to enjoy the fresh, crisp feel.
2. Boil pork shabu meat
   • Boil water in a pot and add a little salt.
   • Boil the pork so that it can be swim quickly, then remove it in cold water and let it cool and drain.
3. Serving
   • New cabbage and other salad vegetables are served in a colorful way on the plate.
   • Top with boiled pork shabu meat and pour in your favorite dressing to finish.
     

It's light and is recommended when you don't have a very appetite or want to eat something refreshing. You can enjoy this dish that combines salad culture from overseas with Japanese shabu-shabu.

Origins and ways to enjoy new cabbage dishes

All of the dishes introduced this time are based on styles that originated overseas, but they have been arranged to match the characteristics of the Japanese kitchen situation and ingredients. Among the cabbage varieties that have been introduced from Europe and have been improved, the new cabbage is a soft and fresh variety that is shipped in early spring. Therefore, it can be used in a wide range of ways, including stir-fries, soups, stews, and salads.

• Peperoncino or peperon-style stir-fry : It has been made healthier and easier to arrange, incorporating Italian elements and seasonings unique to Japan.
• Gochujang Dried and Soup Stewed : Soup dishes from Korea and Europe are becoming a standard in Japanese households. The softness of the new cabbage enhances the spicy and deliciousness of each.
• Stew : Originally derived from the European stew culture, it is often arranged in Japanese style, such as milk and miso. Combine it with spring vegetables to give it a seasonal finish.

Summary and the expansion of how to enjoy new cabbage

New cabbage is characterized by its thinner leaves, softer and more sweeter than regular cabbage. This is the time of year when it is available in early spring, so you can enjoy a wide variety of menu items that are delicious even if you cook them for a short time. The recipes are well-made incorporating cooking methods and seasonings from overseas and are finished to suit Japanese households, enriching the busy daily meals.

Just trying out some of the most simplistic dishes that make use of the charms of the new cabbage will instantly add a touch of spring to your dining table, which tends to get bogged down. By combining cooking methods such as stir-frying, simmering, and mixing, you can fully enjoy the soft and juicy texture of the new cabbage.

Finally, if you get a new cabbage, be sure to use the recipes introduced in this article to fully enjoy the seasonal flavors. This dish, which combines culinary culture that has been passed down from overseas with ingredients unique to Japanese spring, will surely add a touch of glamour to your dining table.