VEGETABLES: This is a type of fusion Chinese cooking to serve cabbage in a delicious way.

 

CHINESE CABBAGE WITH WHITE SAUCE奶油白菜:

 

 

 

2 ½ lbs. white Chinese cabbage

½ cup cooked ham, cut into strips

                               

sauce:

    1 cup milk

    3 tbsp. cooking oil                                                  

    3 tbsp. all purpose flour

    1 tsp. salt + 1/2 tsp. sugar, or to taste

    1 cup chicken or vegetable stock or water              

    ¼ tsp white pepper

 

 

Wash and trim white cabbage, cutting lengthwise into halves, then quarter each half.  Cook in boiling water with salt added for 5 minutes.  Transfer cooked cabbage to a bowl, pour over chicken/vegetable stock and let soak for 30 minutes.

 

In a large saucepan, heat cooking oil over medium heat until hot, add flour. Whisk in well and cook for 2-3 minutes. Remove pot from heat and gradually pour in milk, whisking well to mix in and to prevent lumps. Return to heat and cook mixture over medium heat, stirring continuously until mixture thickens and comes to a boil. Reduce heat, cover pot and simmer gently for 10 minutes. Add salt and sugar to taste and white pepper

 

Just before serving,  remove cabbage from stock, drain well then reheat cabbage until hot. Add stock into sauce and cook to heat through. Transfer cabbage to a serving platter and sprinkle with cook ham. Pour in sauce to serve.  

 

 

NOTE:  Other Chinese vegetables, such as bok choi, baby bok choi or Chinese broccoli can be substituted.