This is an inexpensive and voluminous side dish!Please don't stir-fry the cabbage for too long. Recipe by *Anna*

We grow a lot of broccoli in my family home.I wanted to make a tasty stir-fry with broccoli.-You can use any part of pork. I like thinly sliced or shabu-shabu (very thinly sliced) sliced. In my photo I used sliced pork intended for shabu-shabu.-Boil the broccoli but leave it firm because you'll stir-fry it later. Recipe by Soyokaze

One day I had stir-fried udon from a food stall and I liked it because it had garlic. Since then we like garlic in our stir-fried noodles.Green onions are easy to cook through. To keep their crunchiness, don't cook for too long. The white stem parts take longer to cook through so I recommend that you fry with cabbage beforehand. Recipe by FarmersK

I tried my new yogurt sauce with my favourite omelette which I've been making for a long time. It turns out a great combination.If you find it difficult to make omelettes, you can mix the cabbage and together egg first and then just stir fry. Recipe by mini

This is stir-fry with miso sauce dish. I used salmon this time but chicken or pork are also good!

I made a dish using spring cabbage that went well with rice.Because the chicken is coated with katakuriko before stir-frying, the sauce in this dish is thickened naturally. For 3 servings. Recipe by saira mama

This is a different version of "Pork Yakiniku with my Special Sauce", using chicken thighs.In this, I sauté the chicken first and pour the sauce over it.With this recipe, only one frying pan is used, so I stir-fry the cabbage first and transfer it to a dish, then microwave it to warm it up later.If you use two frying pans, you can cook the chicken and cabbage at the same time. Recipe by Hokkori-no

Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :)

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

I got this recipe idea from Kikkoman's recipe for "homemade cabbage with sesame and miso sauce".I wanted to enjoy the fragrance of white sesame seeds, so I grounded a lot.Mix the sauce ingredients in another bowl before you start cooking.Be quick on your feet after adding the pork as the heat will be turned up.You can use spring cabbage as well. Recipe by hitkat

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

I wanted to come up with a dish to accompany a glass of umeshu.When using canned whole tomatoes, crush the tomatoes first with your hands.Adjust the cooking time to preference. If you like the cabbage wilted, cook longer.Scatter grated cheese if you like. Recipe by yukihapi