An arrangement of the classic Chinese dish "Braised Napa Cabbage in Cream Sauce," using seasonal spring cabbage. Microwave heating saves time and brings out the cabbage's sweetness, while canned scallops add umami and richness. This is a creamy spring cabbage stew that's easy to make with readily available ingredients.
Ingredients
Main Ingredients (2 servings)
- Cabbage 1 head
- Canned Scallops (in water) 1 can
- Heavy Cream 80ml
- Milk 80ml
- Potato Starch 1 tsp
Seasonings
- Chicken Stock 320ml (made by dissolving stock granules according to package instructions)
- Salt (to taste)
- Sugar 1 tsp
- Water 1 tbsp
Steps
- Remove a few outer leaves from the cabbage. Make a cross-shaped cut into the core.
- Make additional cuts from the opposite side along the core cuts, and spread the leaves by hand.
- Cut off the top part of the cabbage. Make a cross-shaped cut into the core in the same way and spread by hand.
- Place the spread cabbage in a bowl. Add 1 can of canned scallops with their liquid.
- Sprinkle salt to taste. Place the cut-off top part of the cabbage on top and sprinkle with salt to taste again.
- Cover with plastic wrap and microwave for 8-10 minutes. [This is the key!] Microwave heating saves time and brings out the cabbage's sweetness.
- In a pot, combine 320ml of chicken stock, 80ml of heavy cream, and 80ml of milk. Heat over medium heat.
- Add the microwave-heated cabbage block to the pot. Add the liquid from the canned scallops as well.
- Cover and bring to a boil over medium heat. Simmer for 12 minutes after boiling. [This is the key!] The cabbage is tender when a chopstick passes through easily.
- Arrange the simmered cabbage on a serving dish.
- Reheat the remaining soup and add 1 tsp of sugar.
- Gradually add a slurry made by dissolving 1 tsp of potato starch in 1 tbsp of water to thicken the sauce.
- Generously ladle the thickened soup over the arranged cabbage.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。