Steps

1. Cut the root of the Napa Cabbage (350g), halve it, and then chop into 1cm thick pieces.
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2. Diagonally slice the Sausages (4) into large rounds.
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3. Preheat the hot plate to medium heat.
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4. Add the sliced Sausages to the hot plate and cook until browned.
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5. Once the Sausages are browned, add Water (100ml), Macaroni (50g), and the chopped Napa Cabbage in that order.
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6. Cover and cook on high heat for 3 minutes.
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7. After 3 minutes, when the macaroni is cooked and the cabbage is wilted, push the ingredients to the side of the hot plate.
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8. Add Butter (20g) to the empty space on the hot plate and mix it in as it melts.
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9. Add All-purpose Flour (2 tbsp) and mix until it's incorporated throughout.
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10. Once the flour is incorporated, add Milk (100ml) and mix everything together.
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11. Add Granulated Consommé (1/2 tsp) and Salt and Pepper (to taste). Heat while mixing until it thickens. *Tip: The thickness can vary depending on the water content of the cabbage, so adjust with milk as needed.*
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12. Once the mixture has thickened, spread the ingredients evenly across the hot plate.
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13. Sprinkle the Mixed Cheese (60g) evenly over the top.
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14. Cover and steam on low heat for 1.5 to 2 minutes, or until the cheese is melted.
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15. Once the cheese is melted, it's ready. Garnish with Dried Parsley and, if desired, Coarse Black Pepper.
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