Cabbage and Ginger recipe
information
Note: Arrowroot comes from the root of a water plant and kuzu comes from the root of a land plant. It is more alkaline than arrowroot and has medicinal properties which recommend its use for those with weak or upset digestive systems. Try the same recipe with cauliflower.
ingredients
1 small white cabbage
1 umeboshi plum
1/8 pint (70 ml) water
1 inch (2.5 cm) fresh root ginger
2 teaspoons arrowroot or kuzu for thickening
1 umeboshi plum
1/8 pint (70 ml) water
1 inch (2.5 cm) fresh root ginger
2 teaspoons arrowroot or kuzu for thickening
method
1. Quarter the cabbage then slice into shreds. Place in a covered pot with the umeboshi plum and water and cook until tender.
2. Drain the stock into a small pot, add the juice from the grated ginger, and thicken with the arrowroot or kuzu, dissolved in a little water.
2. Drain the stock into a small pot, add the juice from the grated ginger, and thicken with the arrowroot or kuzu, dissolved in a little water.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
