Creamed Chinese Cabbage Recipes

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CREAMY CREAMED CABBAGE



Creamy Creamed Cabbage image

A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!

Provided by Michele O'Sullivan

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
1 medium head cabbage, shredded
1 cup grated Romano cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
  • In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
  • In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
  • Bake approximately 30 minutes, until sauce and cheese are bubbly.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g

CREAMED CHINESE CABBAGE



Creamed Chinese Cabbage image

I got this recipe from the Chinese Cookery cookbook. This Shanghai Chinese cabbage is delicious. Left overs are easy to reheat. Any kind of green cabbage will work in this recipe.

Provided by Catnip46

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs Chinese cabbage
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chicken broth
2/3 cup water
5 tablespoons milk
1 tablespoon cornstarch
1/2 teaspoon salt
5 tablespoons vegetable oil
1 garlic clove, crushed
1/2 teaspoon salt
1 tablespoon vegetable oil
1/4 teaspoon white pepper

Steps:

  • Chop cabbage into 1 1/2 inch squares with a cleaver.
  • Slice mushrooms with cleaver.
  • Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
  • Heat 5 Tb oil in a wok over high heat 1 minute.
  • Stir fry garlic until golden, 30 seconds.
  • Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
  • Add salt. Stir fry 2-3 minutes longer.
  • Remove cabbage mixture with a spatula and set aside.
  • Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
  • Add white pepper.
  • Mix well and pour sauce over cabbage. Serve hot.

Nutrition Facts : Calories 240.1, Fat 21.7, SaturatedFat 3.2, Cholesterol 2.7, Sodium 702.3, Carbohydrate 9.6, Fiber 2.4, Sugar 3.1, Protein 4.2

CHINESE CREAMED CABBAGE



Chinese Creamed Cabbage image

Posted for the March 2008 Green Eggs and Ham game in the Asian forum. China isn't known for its creamed dishes, but in this Shanghai cabbage recipe from Rhonda Parkinson is lightly coated with a cream sauce and garnished with chopped ham and scallions.

Provided by FLKeysJen

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium napa cabbage (about 1 3/4 pounds)
1/4 cup evaporated milk (plus)
2 tablespoons evaporated milk
1 tablespoon cornstarch or 1 tablespoon potato starch
2 tablespoons peanut oil
1/4 teaspoon salt
2 slices fresh ginger
1/3 cup chicken broth or 1/3 cup homemade chicken stock
2 -3 tablespoons chopped ham
pepper, to taste

Steps:

  • Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
  • In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
  • In a small bowl, whisk the cornstarch into the evaporated milk.
  • Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
  • Add the stock and bring to a boil.
  • Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
  • When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
  • Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.

Nutrition Facts : Calories 109.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 9.1, Sodium 300.6, Carbohydrate 4.5, Sugar 0.1, Protein 3

CREAMED CABBAGE



Creamed Cabbage image

This is yummy for St. Paddy's Day!

Provided by Jessica Tripp

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

4 slices bacon
¼ cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
½ cup sour cream

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
  • Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 14 g, Cholesterol 41.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 645.2 mg, Sugar 6.7 g

CREAMED CABBAGE



Creamed Cabbage image

This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 10

1 bacon strip, diced
2 tablespoons chopped onion
1 tablespoon cider vinegar
1 tablespoon water
1-1/4 teaspoons sugar
1/4 teaspoon salt
Dash pepper
2 cups shredded cabbage
1 small tart apple, peeled and chopped
1/4 cup sour cream

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

Nutrition Facts :

CREAMY CABBAGE



Creamy Cabbage image

This recipe, which was handed down to me from my grandmother, makes a good side dish for any meal. It's a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 8

4 cups shredded cabbage
4 bacon strips
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 cup milk
1 cup soft bread crumbs

Steps:

  • In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 518mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMED CHINESE CABBAGE



Creamed Chinese Cabbage image

Number Of Ingredients 8

1 to 1 1/2 pound chinese cabbage
2 tablespoons cornstarch
1 cup milk
3 tablespoons chicken fat
1/2 teaspoon salt
1 cup Stock, Chicken or favorite stock
4 tablespoons smoked ham
dash pepper

Steps:

  • 1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch into milk to dissolve. 2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes. 3. Add salt and stock and bring to a boil. Then cook, covered, over medium heat until cabbage is softened (4 to 5 minutes). 4. Gradually stir in cornstarch mixture over low heat (the milk should not boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice. 5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot. NOTE: Unlike other Chinese vegetables, this one is better overcooked than undercooked. Although milk is not often used, its presence here enhances the vegetable's sweetness, freshness and delicacy. VARIATIONS: * For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes or in strips 1/4 inch wide and 2 inches long. * For the fresh milk, substitute 1/2 cup evaporated milk. * For the chicken fat, substitute oil or lard. * In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to 2 minutes then add cabbage. * Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms, diced and stir-fried separately until cooked through.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

CREAMED CABBAGE



Creamed Cabbage image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 pound cabbage, coarsely chopped against the grain
1 clove garlic, minced
Coarse salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3/4 cup heavy cream

Steps:

  • Melt the butter in a frying pan and add the cabbage and garlic. Cook, stirring, for about 10 minutes, until the cabbage has softened a bit but is still crunchy.
  • Season with salt, pepper and nutmeg. Stir in the heavy cream and cook for five minutes more. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 387 milligrams, Sugar 5 grams, TransFat 0 grams

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