NEVER Cook Your Cabbage in Water Again — Try These Japanese Tricks Instead.

Hana, a Japanese-trained cook, reveals 12 secrets to preparing perfect cabbage. She advocates for \"musui\" (waterless cooking) over boiling to prevent nutrient loss and sulfurous odors. By focusing on proper selection, storage, and a steaming technique using a heavy lid and fat, she transforms cabbage into a sweet, glossy, and nutrient-dense dish.