Boiled Cabbage Ginger Soy in 20 Minutes

Instructions:

1. Remove the outermost leaves of the cabbage and discard.
2. Slice the cabbage into uniform 2-inch chunks to ensure they cook at the same rate.
3. Rinse cabbage thoroughly under cold running water to remove any grit.
4. Fill a large pot with 4 cups (950ml) of water, add 1 tsp (6g) of salt, and bring to a rolling boil over high heat.
5. Add cabbage chunks to the boiling water and boil for 3–5 minutes until translucent and tender but still al dente.
6. Immediately drain the cabbage in a colander and set aside.
7. Place a small skillet over medium heat and add 1 tbsp (15ml) of avocado oil.
8. Add minced ginger and garlic; sauté for 1–2 minutes until fragrant but not browned.
9. Stir in the low-sodium soy sauce and honey, simmering for 30 seconds until slightly thickened.
10. Remove skillet from heat and stir in the toasted sesame oil.
11. Place the drained cabbage into a large mixing bowl and toss with the prepared ginger-soy dressing.
12. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes before serving.