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 plus 1/8 teaspoon; Ground black pepper, 1/4 teaspoon; 2 medium garlic cloves (about 1/2 tablespoon grated garlic paste); 2 tablespoons toasted sesame oil; 1 tablespoon untoasted sesame seeds

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Introduction

Yamitsuki, also known as Addictive Cabbage, is a simple yet flavorful Japanese side dish featuring crisp cabbage tossed with a garlicky sesame dressing. Its crunchy texture and smoky notes make it a perfect accompaniment to rice or grilled dishes. You’ll find yourself craving more after the first bite!

A white bowl with a single layer of cooked cabbage pieces in light green and white shades, some parts look soft and slightly browned, mixed with coarse black pepper sprinkled on top, all placed on a white marbled texture surface. 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: Prepare the cabbage by peeling away any damaged outer leaves. Trim brown or oxidized parts, halve the cabbage through its core, and remove the solid white heart by cutting out a small triangle with a knife tip.
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 squares.
Step 3: Wash and drain the cabbage pieces in a colander. Place them in a very large bowl, sprinkle with 3 tablespoons salt, then crunch and scrunch the leaves with your hands to separate them and start softening. Let sit for 10 minutes.
Step 4: Meanwhile, finely grate garlic into a smooth paste in a small bowl (about 1/2 tablespoon). Whisk in toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper to make the dressing.
Step 5: After 10 minutes, check the cabbage. It should be slightly wilted and slightly salty. Rinse a leaf under running water and taste; if not salty enough, let sit another 10 minutes. Then rinse all cabbage in a colander, drain well, and set aside until ready to dress.
Step 6: When ready to serve, transfer cabbage to a serving bowl. Add the garlic sesame dressing and toss thoroughly with spoons or chopsticks to coat evenly. Sprinkle with untoasted sesame seeds and mix again.
Step 7: Serve the Yamitsuki in a large bowl family-style or in small bowls as part of a meal with rice. It’s best enjoyed the day it’s made to savor the fresh garlic flavor.

Tips & Variations

Use Taiwanese flathead cabbage or Napa cabbage for the best texture; other cabbages may be tougher.
If you prefer a milder garlic flavor, reduce the amount of garlic slightly.
Try adding a splash of rice vinegar or a pinch of chili flakes to the dressing for a tangy or spicy twist.
Lightly toast the sesame seeds yourself to enhance the nutty flavor before sprinkling.

Storage

Store any leftover dressed cabbage in an airtight container in the refrigerator for up to 1 day. The garlic flavor will intensify, which some might find overpowering. For best texture and taste, enjoy this dish fresh and avoid storing it long-term. If needed, let it come to room temperature before serving and toss gently before eating.

How to Serve

A bowl of cooked cabbage pieces, showing about two layers of uneven, roughly chopped cabbage leaves in pale green and off-white colors, mixed with visible bits of black pepper and light sesame seeds, all coated lightly with oil giving a glossy look. The cabbage leaves have a soft texture with some curled edges. The white bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green cabbage instead of Taiwanese or Napa cabbage?

You can, but regular green cabbage is often denser and less tender, which can change the texture of the dish. Taiwanese or Napa cabbage has a softer, more delicate leaf that’s ideal for this salad.

Is it necessary to rinse the salted cabbage before dressing it?

Yes, rinsing removes excess salt to prevent the dish from becoming too salty. After rinsing, make sure to drain the cabbage well so the salad doesn’t become watery.