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Beijing cabbage braised in milk
1 serving
Of the different varieties of cabbage, the most juicy and tender is Beijing cabbage. Recipes for making Beijing cabbage are very diverse - from sandwiches and salads to borscht and cabbage rolls. Another way to make healthy and delicious salad cabbage will replenish numerous recipes - Beijing cabbage, stewed in milk sauce with wine.
Of the different varieties of cabbage, the most juicy and tender is Beijing cabbage. Recipes for making Beijing cabbage are very diverse - from sandwiches and salads to borscht and cabbage rolls. Another way to make healthy and delicious salad cabbage will replenish numerous recipes - Beijing cabbage, stewed in milk sauce with wine.
Peking cabbage, medium size 1 head, green onion - 4 pcs., garlic - 1 clove, peanut butter (liquid) 3 tbsp, or corn oil - 3 tbsp, chicken broth - 125 ml, rice wine - 125 ml, or dry sherry 125 ml, corn starch - 1 tbsp, milk - 125 ml, sesame oil - 1 tsp, cilantro to taste, or parsley greens to taste
Peel, wash and dry the cabbage. Divide the cabbage head into small pieces. Finely chop the white part of the onion, cut the green into rings. Finely chop the garlic. Heat the oil in a large enough saucepan. Lightly simmer the white onion and garlic in the oil. Add cabbage. Stir-fry for 1-2 minutes. Then add the chicken stock. Salt, pepper, add wine and simmer under the lid for another 5 minutes. Dilute the cornstarch in the milk and add to the sauce. If desired, drizzle the cabbage with sesame oil, add the green onion rings and sprinkle with chopped cilantro or parsley greens. Serve the cabbage hot as a side dish to all quick-fried meats. Beijing cabbage can be a great second course if this recipe is topped with crabs or sliced ham.
