Tender Baby Cabbage Hot Pot
A simple and nourishing dish featuring baby cabbage blanched in olive oil and subtly sweetened boiling water.
Story
This recipe highlights the natural sweetness of baby cabbage, also known as doll cabbage. By blanching it with a touch of sugar and olive oil, the leaves remain vibrant and tender while absorbing a delicate savory flavor.
Ingredients
Baby cabbage (Wawa cai)
1 whole head
Water
4 cups
Olive oil
1 tablespoon
Sugar
1 teaspoon
Instructions
1
Prepare the Cabbage
Rinse the baby cabbage thoroughly under cold water. Cut the head lengthwise into four equal quarters, keeping the root end intact so the leaves hold together during cooking.
2
Boil the Water
Bring a pot of water to a rolling boil. Once bubbling, pour in the olive oil and sprinkle in the sugar. Stir until the sugar has completely dissolved.
3
Blanch the Cabbage
Gently place the cabbage quarters into the boiling water. Let them cook for 3 to 5 minutes, or until the stems become translucent and tender.
4
Serve
Remove the cabbage carefully and drain well. Arrange the quarters in a serving bowl and pour a little of the cooking liquid over the top if desired. Serve warm.
