Cabbage is tastier than meat. My Japanese Grandma taught me how to cook cabbage that's delicious!

Get My New Book: 'The Art of Japanese Cooking' from me and my grandma. 👉 https://frugaljapan.shop/ Easy to make Japanese recipes that your family will enjoy :) ------------------------------------------------------ That forgotten half-cabbage in my refrigerator can become the best part of dinner. I’m sharing what my Japanese grandmother taught me so I can turn cabbage into something crisp, savory, satisfying, and far from the watery pile nobody wants. I’ll show you how I choose and cut cabbage, prevent excess moisture, use rice vinegar in three practical ways, build flavor with aromatics, and fry it slowly with only a little flour. I’ll also make a cold sour sauce, cook a complete dinner, and finish with a refreshing cucumber sparkling drink. 0:00 - Why cabbage turns watery 2:04 - Choose a heavy cabbage 3:05 - Cut across the leaves 4:29 - Three uses for rice vinegar 5:38 - Season the boiling water 6:42 - Cook the aromatics first 7:56 - Bind with minimal flour 11:54 - Fry low and slowly 13:05 - Make the cold sour sauce 14:28 - Wring the cabbage dry 17:00 - Cook the complete dinner 21:12 - Cucumber sparkling drink