Chinese Creamed Cabbage

Recipe by FLKeysJen
READY IN: 30mins




  • 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.
  • 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).
  • In a small bowl, whisk the cornstarch into the evaporated milk.
  • 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.
  • Add the stock and bring to a boil.
  • 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.
  • When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
  • Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.