Enjoy spring cabbage! We also introduce delicious recipes

Learn about the appeal and characteristics of new cabbage

New cabbage, which is available in the spring, is characterized by its soft leaves and high water content. Compared to regular cabbage, it is loosely rolled, and feels light when you pick it up whole. It is sweet even when eaten raw, and becomes soft with just a quick cook, so it can be used in a variety of dishes. Here we will introduce some of the attractions of new cabbage

• softer and easier to cook
  . It cooks quickly in any way, whether simmering, stir-frying, or using it in salads. However, it tends to fall apart if overcooked, so if you want to preserve its texture, it's best to cook it quickly.
• Sweetness and juiciness:
  New cabbage is appealing because of its high freshness and juicy sweetness. In particular, the core is soft, so if you thinly slice the core and use it without wasting anything, you can enjoy the deliciousness of the entire cabbage.
• Enjoying it in Spring:
  As one of the vegetables that heralds spring, it easily creates a sense of the season, and its gentle yellow-green color brightens up dishes. By enjoying it in season, it's an ingredient that easily brings the changing seasons to your table.

To make the most of these characteristics, it is recommended to use up new cabbage as soon as possible after purchasing it. To store it, wrap it in newspaper or cover the cut side tightly with plastic wrap and store it in the vegetable compartment of your refrigerator

The history of new cabbage and dishes originating from overseas

Cabbage is said to have originally been cultivated in Europe. It is said to have been introduced to Japan in ancient times, but it only became popular after the Meiji period. Nowadays, it is a typical vegetable that can be obtained all year round, but the "new cabbage" that appears in early spring in particular makes you feel the arrival of the season

Many of the recipes introduced in this article are based on cooking methods originating from overseas countries such as Italy and Korea. For example, peperoncino is a type of Italian dish known as a simple pasta dish in which chili peppers and garlic are stir-fried in olive oil. Also, gochujang is a fermented seasoning representative of Korea, characterized by its spicy and sweet flavors. Stew is said to have originated in Europe and is a widely loved dish made by simmering a variety of vegetables and meats

These dishes have become widely enjoyed in Japanese homes, but they were originally based on dishes introduced from overseas. By combining them with Japanese ingredients and the seasonal vegetable new cabbage, new ways to enjoy them have been created. From here, we will introduce a variety of recipes that make the most of the appeal of new cabbage

List of dishes using new cabbage

Here are some recipes to help you fully enjoy spring cabbage. There are many ways to prepare it, such as lightly cooking it to bring out its sweetness, or making it into a soup to bring out its umami flavor

New cabbage and chicken peperoncino pasta

The compatibility of new cabbage and pasta

The soft texture and sweetness of new cabbage goes well with oil-based pasta. Peperoncino, which originated in Italy, is appealing for its simplicity: just fry garlic and chili peppers in olive oil. Adding seasonal new cabbage and chicken makes it even more filling

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Ingredients (for 4 people)

• Spaghetti...320g
• Chicken (thighs, breasts, etc., as desired) ... 200g
• New cabbage...about 1/4 head
• Garlic ... 2 cloves
• Red chili peppers... 1-2 (adjust to taste)
• Olive oil... 3 tablespoons
• Salt...appropriate amount
• Black pepper...appropriate amount
• Pasta boiling water...about 1 ladleful

How to make it

1. Material preparation
   • Tear the new cabbage into large bite-sized pieces by hand. You can also cut it with a knife, but tearing it will create a jagged cross section that will allow the flavors to blend more easily
   • Peel the garlic and slice it thinly. Remove the seeds from the chili pepper and slice it into rings, which makes 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. Boil it for about one minute less than the package suggests, so that it has just the right texture when you mix it with the sauce at the end
3. Oil and Fragrance Preparation
   • Put olive oil, garlic, and chili pepper in a frying pan and heat over low heat. Slowly bring out the aroma, and when the garlic starts to turn golden brown, add the chicken
   • Once the surface of the chicken has changed color, transfer the pasta, which is almost done, to the frying pan
4. Finishing
   • Add about a ladleful of the pasta cooking water and swirl the pan to mix
   • Add the new cabbage and stir-fry until softened. Once the new cabbage has softened, season with salt and black pepper to taste and it's done
5. Serving
   • Serve in a mound on a plate, drizzle lightly with olive oil, and sprinkle with black pepper before serving
     

Peperoncino is a simple pasta dish that originated in Italy, but adding fresh cabbage, an ingredient unique to Japan, gives it a more seasonal feel, and the umami of the chicken adds to the flavor, making it a satisfying main dish in one dish

Spring cabbage and pork shabu salad

Fusion of Japanese food culture and salad

Japanese shabu-shabu is characterized by its cooking method of quickly dipping thinly sliced ​​meat in hot water, but in other countries, it's common to eat thinly sliced ​​meat like a salad. Here, we'll introduce a way to enjoy new cabbage like a raw vegetable while incorporating Japanese shabu-shabu.
Ingredients (for 4 servings)

• Thinly sliced ​​pork for shabu-shabu... 200g
• 1/4 head of new cabbage
• Your favorite salad vegetables (cucumber, tomato, etc.) ... appropriate amount
• Your favorite dressing... appropriate amount
• Salt...a little

How to make it

1. Preparing the cabbage
   • Cut the new cabbage into thick strips or roughly chop it to a size that allows you to enjoy the crispness of the raw cabbage
2. Boil the pork shabu-shabu
   • Boil water in a pot and add a little salt
   • Boil the pork briefly, and once it changes color, transfer it to cold water to cool, then drain
3. Serving
   • Arrange the new cabbage and other salad vegetables on a plate in a colorful arrangement
   • Place the boiled pork shabu-shabu on top and finish with your favorite dressing
     

It's light and easy to eat, so it's recommended for when you don't have much of an appetite or when you want something refreshing. It's a dish that combines overseas salad culture with Japanese shabu-shabu

The origins and enjoyment of dishes using new cabbage

All of the dishes introduced here are based on styles that originated overseas, but have been adapted to suit the circumstances of Japanese kitchens and the characteristics of the ingredients. New cabbage is a soft, juicy variety that is shipped in early spring, among the varieties of cabbage that were introduced from Europe and have been improved over time. Therefore, it can be used in a wide range of dishes, such as stir-fries, soups, stews, and salads

• Peperoncino and Peperoncino-style stir-fry: These dishes incorporate Italian elements while adding uniquely Japanese ingredients and seasonings, resulting in a healthier and easier-to-prepare version.
• Gochujang sauce and soups: Gochujang, which originated in Korea, and soup dishes of European origin are becoming staples in Japanese households. The tenderness of the new cabbage enhances the spiciness and umami of each dish.
• Stew: Originally a dish derived from European stewing culture, it is often adapted to Japanese tastes by using ingredients such as milk and miso. Combining it with spring vegetables gives it a seasonal feel.

Summary and new ways to enjoy cabbage

New cabbage has thinner, softer leaves than regular cabbage, and is characterized by its sweetness. Because it's available in early spring, you can enjoy a variety of delicious dishes that can be prepared in a short time. These recipes, which incorporate cooking methods and seasonings from overseas and are tailored to suit Japanese households, will enrich your busy daily meals

Even if you try simple dishes that make the most of the charm of new cabbage, you can instantly bring a touch of spring to your otherwise boring dinner table. By combining cooking methods such as stir-frying, stewing, and tossing, you can fully enjoy the soft and juicy texture of new cabbage

Finally, if you get your hands on some fresh cabbage, be sure to use the recipes introduced in this article to fully enjoy the flavors of the season. This dish, which combines culinary culture from overseas with ingredients unique to Japan's spring season, is sure to add a touch of elegance to your dinner table