Creamed Chinese Cabbage Food

CREAMED CABBAGE- NORWEGIAN STYLE

Steps:

• Boil cabbage until tender, approximately 30 minutes and drain well.
• Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
• Add cabbage, salt, pepper and nutmeg and stir to mix together.
• Serve.

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

CREAMED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

CREAMY CABBAGE

Steps:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

CREAMED CABBAGE

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

CREAMED CHINESE CABBAGE

Steps:

• Chop cabbage into 1 1/2 inch squares with a cleaver.
• Slice mushrooms with cleaver.
• Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
• Heat 5 Tb oil in a wok over high heat 1 minute.
• Stir fry garlic until golden, 30 seconds.
• Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
• Add salt. Stir fry 2-3 minutes longer.
• Remove cabbage mixture with a spatula and set aside.
• Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
• Add white pepper.
• Mix well and pour sauce over cabbage. Serve hot.

CREAMED COOKED CABBAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
• Bake in preheated oven for 1 hour.

BOK CHOY IN CREAM SAUCE

Steps:

• Separate the leaves and cut each in half length-wise, then cross-wise.
• Heat 4 T of the oil in a wok until hot.
• Add cabbage and fry for 3 minutes.
• Add salt & Sugar and mix well.
• Remove from pan when tender.
• Heat 1 T oil in the wok.
• Add stock and bring to a boil.
• Put cornstarch in water, mix well
• Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
• Pour 1/2 the stock mix into a container.
• Add cabbage to sauce left in the pan and mix and heat thoroughly.
• Put on serving plate and top with remaining sauce. Grind pepper on top.

CHINESE CREAMED CABBAGE

Steps:

• 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.

CREAMED CHINESE CABBAGE

Steps:

• 1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch into milk to dissolve. 2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes. 3. Add salt and stock and bring to a boil. Then cook, covered, over medium heat until cabbage is softened (4 to 5 minutes). 4. Gradually stir in cornstarch mixture over low heat (the milk should not boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice. 5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot. NOTE: Unlike other Chinese vegetables, this one is better overcooked than undercooked. Although milk is not often used, its presence here enhances the vegetable's sweetness, freshness and delicacy. VARIATIONS: * For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes or in strips 1/4 inch wide and 2 inches long. * For the fresh milk, substitute 1/2 cup evaporated milk. * For the chicken fat, substitute oil or lard. * In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to 2 minutes then add cabbage. * Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms, diced and stir-fried separately until cooked through.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CURRIED CREAMED CABBAGE

Steps:

• Place cabbage in saucepan and cover with at least 1" water.
• Bring to a boil and simmer 5 minutes. Drain cabbage.
• In a skillet, melt butter over lowheat, and add curry powder, flour, salt, and pepper.
• Cook, stirring, for 2 minutes; remove from heat.
• Add milk slowly, while stirring to avoid lumping, and return to heat.
• Bring to a boil, stirring constantly.
• When thickened, stir cabbage into sauce and serve hot.