Chinese Cabbage with Sesame Sauce (Tahini) and Tomato flakes

Chinese cabbage drizzled with a tangy sesame-tomato sauce

descriptiLooking for a quick and nutritious dish? This tender Chinese cabbage with a tangy sesame-tomato sauce is perfect for a light, flavorful meal. With minimal ingredients and big flavors, this dish lets you enjoy the best of fresh produce with a satisfying, nutty sauce. Let’s dive into this wholesome recipe!on

Making "tahini cabbage"

Chinese cabbage is rich in vitamins C and K, boosting immunity and bone health. It’s low in calories yet high in fiber, promoting digestive health. Sesame paste (tahini) is packed with healthy fats, antioxidants, and minerals like calcium and iron, supporting heart and bone health. Together, they make a nutrient-dense, health-promoting dish!

Serves:

4-6 people

Time to Prepare:

15 min

Time to cook or cure:

15 min

Skill

Sauce making

Serves:

4-6 people

Time to Prepare:

15 min

Time to cook or cure:

10 min

Skills:

Sauce making

Ingredients & Tools

Ingredients

1 head of Chinese cabbage
2-3 cloves garlic
5 tbsp extra virgin olive oil
1 tbsp dried tomato flakes, plus extra for garnish
2 cm lemon flesh (or about 1 tsp of lemon juice and pulp)
Salt, to taste
2 tbsp sesame paste (tahini)
Water, as needed (to reach a pancake batter consistency)

Tools

Cutting Board and Knife – To slice the cabbage into smaller bits
Large Pot – For boiling the cabbage in salted water.
wand blender
Mixing Bowl – To prepare and mix the sesame-tomato sauce.
Whisk or Spoon – For blending the sauce ingredients smoothly.
Strainer – To drain the boiled cabbage.

Useful cabbage cooking guidelines

Don’t Overcook: Cabbage becomes mushy and releases a sulfurous odor if overcooked. For a tender texture, aim to cook it until just tender:
- Boiling: 3-5 minutes for shredded cabbage; 5-8 minutes for larger leaves.
- Steaming: 5-7 minutes for shredded or chopped cabbage.
- Sautéing/Stir-Frying: 5-10 minutes for a crisp-tender texture.
- Roasting: 20-30 minutes at 400°F (200°C) for caramelized edges.
Use Salted Water for Boiling: Adding a bit of salt to the water helps retain the cabbage’s vibrant color and enhances its flavor.
Avoid Overcrowding in the Pan: When sautéing or stir-frying, cook in batches to prevent steaming. This helps achieve a nice char and enhances flavor.

Directions

Simply follow these steps in order to make Chinese cabbage drizzled with a tangy sesame-tomato sauce:

Prepare the Cabbage:

Separate the Chinese cabbage leaves and rinse them well.

Bring a pot of salted water to a boil. Add the cabbage leaves and cook until they are tender but still vibrant in color, about 3-4 minutes. Drain and set aside.

Make the Sauce:

In a bowl, combine the garlic, olive oil, tomato flakes, lemon flesh, salt, and sesame paste.

Mix with a wand blender gradually add water, stirring until the sauce reaches a loose pancake batter consistency.

Assemble:

Drizzle generously with the sauce and flakes.

Mix around and arrange the cabbage on a serving plate, sprinkle with a little more flakes and suace and serve.

Storage

You can store this dish, though it’s best enjoyed fresh. Here’s how to store it if you have leftovers:

Chinese Cabbage: Store the boiled cabbage separately in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or briefly steam it to maintain its texture.
Sesame-Tomato Sauce: Store the sauce in a sealed container in the fridge for up to a week. Stir well before using, as it may thicken slightly. If needed, add a bit of water to adjust the consistency.

When ready to serve, drizzle the sauce over the cabbage just before eating for the best flavor and texture.