Creamy Chinese Cabbage Stew With 15 Minutes Recipe by cookpad.japan
Chinese Cabbage Cream Stew Chinese Cabbage Cream Stew I made this because I thought Chinese cabbage would be more delicious than broccoli. Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo cookpad.japan Easy and Tasty Chinese Cabbage Stew Easy and Tasty Chinese Cabbage Stew My mother taught me this, and since then, this is the recipe I have been making in winter. Add the oil from the canned tuna, as it will add extra flavor to this dish. When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi cookpad.japan Chinese Cabbage Stew Chinese Cabbage Stew My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves! When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough. Even if you add onions you won't really notice they're in there, so you might as well not bother. So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last. You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24 cookpad.japan Simple and Warming Chinese Cabbage and Clam Cream Stew Simple and Warming Chinese Cabbage and Clam Cream Stew Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most. It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay. In Step 3, sauté so that the butter does not burn. In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu cookpad.japan Seconds Please! White Stew with Napa Cabbage and Turnip Seconds Please! White Stew with Napa Cabbage and Turnip Veggies like napa cabbage and turnips increase their sweetness when the weather gets chilly. I also like the hearty stew with potatoes, carrots, and onions, but made this instead with seasonal winter ingredients. You may omit Step 2 and just add the turnip greens at Step 8. If you prefer a lighter taste, add more water at Step 4. If you feel like it needs more taste, just add consommé, although I didn't add it since there is richness coming out of mushrooms and garlic. For 4 plates' worth. Recipe by Momogaiinaa cookpad.japan Cream Stew with Salmon and Napa Cabbage Cream Stew with Salmon and Napa Cabbage I came up with an easy cream stew that can be made without white sauce using everyday ingredients. 2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper. It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun cookpad.japan Chicken and Bok Choy Cream Stew Chicken and Bok Choy Cream Stew I used the ingredients I had in my fridge, and made a cream-based stew. Please adjust the amount of salt and pepper to your liking after you taste-test it. You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc. If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen cookpad.japan Chinese Cabbage Cream Stew Chinese Cabbage Cream Stew I made this because I thought Chinese cabbage would be more delicious than broccoli. Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo cookpad.japan Chinese Cabbage Cream Stew Chinese Cabbage Cream Stew I made this because I thought Chinese cabbage would be more delicious than broccoli. Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo cookpad.japan Easy and Tasty Chinese Cabbage Stew Easy and Tasty Chinese Cabbage Stew My mother taught me this, and since then, this is the recipe I have been making in winter. Add the oil from the canned tuna, as it will add extra flavor to this dish. When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi cookpad.japan Easy and Tasty Chinese Cabbage Stew Easy and Tasty Chinese Cabbage Stew My mother taught me this, and since then, this is the recipe I have been making in winter. Add the oil from the canned tuna, as it will add extra flavor to this dish. When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi cookpad.japan Chinese Cabbage Stew Chinese Cabbage Stew My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves! When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough. Even if you add onions you won't really notice they're in there, so you might as well not bother. So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last. You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24 cookpad.japan Chinese Cabbage Stew Chinese Cabbage Stew My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves! When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough. Even if you add onions you won't really notice they're in there, so you might as well not bother. So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last. You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24 cookpad.japan Simple and Warming Chinese Cabbage and Clam Cream Stew Simple and Warming Chinese Cabbage and Clam Cream Stew Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most. It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay. In Step 3, sauté so that the butter does not burn. In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu cookpad.japan Simple and Warming Chinese Cabbage and Clam Cream Stew Simple and Warming Chinese Cabbage and Clam Cream Stew Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most. It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay. In Step 3, sauté so that the butter does not burn. In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu cookpad.japan Seconds Please! White Stew with Napa Cabbage and Turnip Seconds Please! White Stew with Napa Cabbage and Turnip Veggies like napa cabbage and turnips increase their sweetness when the weather gets chilly. I also like the hearty stew with potatoes, carrots, and onions, but made this instead with seasonal winter ingredients. You may omit Step 2 and just add the turnip greens at Step 8. If you prefer a lighter taste, add more water at Step 4. If you feel like it needs more taste, just add consommé, although I didn't add it since there is richness coming out of mushrooms and garlic. For 4 plates' worth. Recipe by Momogaiinaa cookpad.japan Seconds Please! White Stew with Napa Cabbage and Turnip Seconds Please! White Stew with Napa Cabbage and Turnip Veggies like napa cabbage and turnips increase their sweetness when the weather gets chilly. I also like the hearty stew with potatoes, carrots, and onions, but made this instead with seasonal winter ingredients. You may omit Step 2 and just add the turnip greens at Step 8. If you prefer a lighter taste, add more water at Step 4. If you feel like it needs more taste, just add consommé, although I didn't add it since there is richness coming out of mushrooms and garlic. For 4 plates' worth. Recipe by Momogaiinaa cookpad.japan Cream Stew with Salmon and Napa Cabbage Cream Stew with Salmon and Napa Cabbage I came up with an easy cream stew that can be made without white sauce using everyday ingredients. 2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper. It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun cookpad.japan Cream Stew with Salmon and Napa Cabbage Cream Stew with Salmon and Napa Cabbage I came up with an easy cream stew that can be made without white sauce using everyday ingredients. 2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper. It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun cookpad.japan Chicken and Bok Choy Cream Stew Chicken and Bok Choy Cream Stew I used the ingredients I had in my fridge, and made a cream-based stew. Please adjust the amount of salt and pepper to your liking after you taste-test it. You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc. If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen cookpad.japan Chicken and Bok Choy Cream Stew Chicken and Bok Choy Cream Stew I used the ingredients I had in my fridge, and made a cream-based stew. Please adjust the amount of salt and pepper to your liking after you taste-test it. You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc. If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen cookpad.japan