There is nothing like a market stall piled high with cabbages in a huge variety of shades from pure white to bright lime green or deep purplish red. Some may be larger than your head, their huge leaves used for stuffing; some may be small and crunchy and perfect for salad; some may be more fibrous, lending themselves to slow stewing. White cabbage is possibly the most underrated of all, but we absolutely love it. This is hands down the best way to eat any cabbage. You don’t even really need the dressing if you don’t fancy it – just grill a cabbage and eat it.
This squash is cooked whole, with slits cut into it so all the flavor can permeate through. It’s served with a simple burned garlic rice. Sometimes all we want is something hearty with veg, and that is exactly what this is
It’s hard to pinpoint exactly why tea leaf salad—laphet thoke—is so addictive, but it has something to do with its singular combination of textures and savory, salty, mildly sour flavors—and, of course, the caffeine kick you get after eating it. This version of laphet thoke is served in a large bowl with heaps of peanuts, toasted sesame seeds, crispy garlic, fried yellow split peas, tomato, jalapeño, and shredded lettuce. The textures and flavors all enhance the deep umami quality of the laphet.