Spring Challenge Day 11 – Boiled Cabbage with Sesame and Umeboshi sauce.

Boiled Cabbage with  Sesame Umeboshi sauce -by Aveline Kushi

4 Cups thinly sliced cabbage

2 Cups spring or filtered water

2 Tsp kuzu

1-2 Umeboshi plums

1 Tbsp sesame seeds

Boil the cabbage just until it is bright, colourful green, about 2-3 minutes. Drain the cabbage but save the boiling water. Make a sauce with the boiling water, the kuzu, and umeboshi plums. Pour the sauce over the cabbage. Wash the sesame seeds and roast until golden brown.Put the seeds on a chopping board and chop. Sprinkle the chopped seeds on top of the cabbage.

Variation: A little grated fresh ginger may also be added to the sauce. Another good topping is a mixture of 1/2 teaspoon of pureed miso, 1 tablespoon of brown rice vinegar, and a few sesame seeds.

-I used Umeboshi paste instead of plums about 1/2 tbsp.

– My children like this when I add a little tahini to the sauce.

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