Drunken Cabbage con coriandolo e pepe 

What do farmers eat after a full day’s work? This. No joke, it took a month of eating drunken cabbage before a spoon suggested the existence of other comfort foods. We think that the alcohol in the saké burns off.

(45 Minutes, Serves 4)

-3 tbsp butter

-1 medium onion, cut into half rings

-1 large or 2 smaller heads of cabbage, quartered, cored, and sliced into thin strips

-¾ cup sake

-2 tbsp tamari or soy sauce

-1 tbsp honey

-½ bunch cilantro, minced

-Black pepper, fourteen grinds


-(Optional) 1 cayenne or 2 hot wax peppers, deseeded and sliced thin

Sweat the onion in the butter over medium heat. Add a pinch of salt.

When the onion is soft and shiny, add the sake, tamari or soy sauce, honey, and seven grinds of black pepper. For a little heat, toss in the optional hot peppers as well. Stir enough for the liquids to get to know each other.

Add the cabbage. Stir, flip, and toss until the cabbage is well coated. Turn the heat down low.

Now stir the cabbage every minute or so, tasting when you feel like it or can’t help yourself. When the cabbage has reached your desired texture, cut the heat and salt to taste.

Just before serving, grind the rest of the black pepper (seven) and toss in the cilantro. Give the dish a few turns.