I really enjoyed this! I had leftovers all week. I used it in a veggie wrap with homemade guac, mixed greens and shredded carrots and it was so tasty. I also added it to stir fry a few times. The only thing I did differently was that I let the cabbage marinate in the mirin and soy sauce with the garlic and ginger for an hour before cooking. This is one of my favourite recipes right now.
A very attractive looking dish and an interesting new way for me to use red cabbage. I had to sub a slug of dry sherry for the mirin. Another time I think I'll add some chinese spice to the mix too.
This just didn't come out as expected. My DH and I really didn't like the taste and it seemed a little bland. I don't know what I did wrong, but I don't think I'll be trying this again. Sorry.
This did not come out as I expected, but it was still quite tasty. At first I expected a more Asian taste, but after seeing how much mirin (a sweet oriental liqueur) it called for I realized it was not going to turn out quite as I expected. I did reduce the mirin to about 1/4 cup and used 2 teasoons oil in a non-stick skillet (to save calories). That worked perfectly well as far as the cooking part. It still turned out sweet but quite tasty. Another delicious recipe courtesy of Rita, thanks!
This caggage is delicious Rita! I just used one whole very small red cabbage, and increased the garlic and decreased the fresh ginger and used one whole red pepper. thanks...Kitten:)