Stewed Chinese Cabbage - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Peking cabbage stew cooks faster than white cabbage. It turns out to be softer, juicier and more tender. Worth a try!

Ingredients

Peking cabbage - 1.2 kg

Carrots - 170 g

Onions - 140 g

Tomato - optional

Vegetable oil - 3 tbsp.

Salt to taste

Spices to taste

• 63 kcal
• 50 minutes
• 10 min.
• 1 hour

Photo of the finished dish

Step by step recipe with photo

If the head of Peking cabbage is very large, then the top with thin tender leaves can be left for fresh salad, and the denser bottom can already be extinguished.

You can use your favorite spices for braised Chinese cabbage. Ground black pepper, turmeric, curry, paprika are well suited for Chinese cabbage. Instead of onions, you can put a spice called asafoetida, it will give the dish a light onion-garlic flavor, but it is better to add it at the end of cooking.

First you need to prepare vegetables, peel them, chop them. Chop the Chinese cabbage thinly.

Grate the carrots on a coarse grater, cut the onion into half rings.

Pour vegetable oil into a spacious brazier or large frying pan, add spices.

Start to heat the frypot, add the carrots and onions. Fry them lightly.

Lay out the cabbage, stirring often, fry over high heat for 10-15 minutes. During this time, the cabbage should noticeably soften, a lot of juice will evaporate. Then you need to salt the cabbage, reduce the heat to a minimum, cover and simmer for another 10-15 minutes, so that the densest slices soften. Add clean chopped herbs.

Stir. Peking cabbage stew is ready for tasting.

Serve to the table.