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    You are in: Home / Recipes / Chinese Creamed Cabbage Recipe
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    Chinese Creamed Cabbage

    Chinese Creamed Cabbage. Photo by cookiedog

    1/1 Photo of Chinese Creamed Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    FLKeysJen's Note:

    Posted for the March 2008 Green Eggs and Ham game in the Asian forum. China isn't known for its creamed dishes, but in this Shanghai cabbage recipe from Rhonda Parkinson is lightly coated with a cream sauce and garnished with chopped ham and scallions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
    2. 2
      In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
    3. 3
      In a small bowl, whisk the cornstarch into the evaporated milk.
    4. 4
      Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
    5. 5
      Add the stock and bring to a boil.
    6. 6
      Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
    7. 7
      When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
    8. 8
      Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.

    Ratings & Reviews:

    • on August 10, 2008

      55

      Excellent! I used almost all of the cabbage and did not use the the chopped ham. Can't because of dietary restrictions. I had some leftover scrambled eggs and I tossed in some diced mushrooms. I also used homemade chicken broth.I also used the scallions as a garnish. A great meal!! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2008

      55

      This was so good! I tasted it after just stir-frying it with the ginger and it was good that way too! I had to use up some cabbage I had so I didn't use napa cabbage but regular old cabbage worked well with this one. The "cream" really takes the cabbage to another level. I omitted the ham and garnished with some purple cabbage for color. Thanks Jen!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2008

      55

      This was certainly different! I love cabbage but not everyone does, this was a great recipe for encouraging people to try something a little different! It was quickly done and made an excellent side-dish, I did omit the ham, I would quite happily eat this as a main dish. Thanks, Jen!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chinese Creamed Cabbage

    Serving Size: 1 (39 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.4
     
    Calories from Fat 80
    73%
    Total Fat 8.9 g
    13%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.1 mg
    3%
    Sodium 300.5 mg
    12%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    napa cabbage

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