Chinese Cabbage is becoming increasingly popular in home gardens. It is easy to grow and tastes good. Here is a Chinese Cabbage recipe I know you will enjoy.
Note: this recipe can be used with Chinese Cabbage, Bok Choi, and Pak Choi.
Yield: 6 – 8 servings
Did You Know? China produces almost half of the worldwide production of cabbage. And, they have been growing it for a long time. It is believed that Shensi Province, China, first grew cabbage around 4,000 B.C.
2 pounds of fresh Chinese cabbage
1-2 cups of water
1/2 teaspoon salt (omit the salt, if you are on a low sodium diet)
1/2 cup cream
6 tablespoons butter or margarine
2 tablespoons minced parsley
salt and pepper to taste
Bring water and salt to a boil.
While the water is heating, wash cabbage leaves and slice them into 1/2″ thick slices.
Cook cabbage in boiling water until tender, about 6-8 minutes.
Remove from heat and drain.
Measure out 4 cups of cooked cabbage.
Put all ingredients back into the pan.
Stir and mix thoroughly, while heating over medium heat.
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