Jessica J. Lee's Cold Cabbage of Leftover Dreams

 

Who are you, what do you do and where are you really from?

I’m Jessica J. Lee, I’m an author and I’m Taiwanese-Canadian-British (born in Canada, Mom is Taiwanese, Dad is Welsh).

Any thoughts on ‘Asian slaw’ to share?

I think it is hilarious but also if I am at a white people dinner party and someone makes this I eat so much of it. Because... it’s really good. I can’t explain it. Sour and sweet and salty and full of texture. I rank it with dishes like ‘cowboy caviar’ and those slow cooker meatballs in sweet barbecue sauce that always turn up at American potlucks.

Eaten any memorable slaws, Asian or otherwise?

I once had a ‘Korean-Mexican’ slaw that if I'm honest, I still think about.

Cold Cabbage of Leftover Dreams

Ingredients:

  • Neutral oil 

  • As much Taiwanese cabbage as you want, chopped in big chunks

  • Some cloves of garlic, minced

  • Some chilli flakes or a diced chilli

  • 3-4 Tbsp water

  • Salt

  • 1 tsp sesame oil

Method:

  1. In a wok over medium heat, add some neutral oil and sauté your cabbage. 

  2. Once it begins to soften, after about 1-2 minutes, add your garlic and chilli, season liberally with salt, and then add water. Cover and let steam until the leaves are tender, about 3 minutes. 

  3. Drizzle over sesame oil. 

How should we eat your dish?

You can eat the cabbage hot, now, if you like, but save half of it in a Tupperware and eat it cold from the fridge tomorrow. Just trust me. And pour the salty, cabbagey elixir on rice or drink it from the tub. Enjoy!

Tell me about the ingredients and why you chose them for this recipe:

These are ingredients I ALWAYS have in the house. So this is something I can make in five minutes whenever I really want a snack. I genuinely adore Taiwanese cabbage. It is the best cabbage in the world.

What will you serve your slaw with (dishes, drinks)?

This is good on its own but is also great with rice, noodles, a fried egg, toasted peanuts... really whatever. It should be eaten late at night ideally or for elevenses.

Who will you invite to eat your slaw?

My mom. She also loves cabbage and goes out of her way to make me braised cabbage when I visit her.

Read Jessica’s essay ‘What Cabbage Teaches Us about Care and Culture’ (Catapult).

 
Jenny Lau