Creamed Cabbage


Creamed Cabbage

Creamed Cabbage is an American Cuisine delight and goes great as a tasty, healthy dish that blends well with a main meal course. The creamy dish is fairly comforting and light on the stomach. Chinese cabbage forms the bulk of the dish with scallions, rice wine and stock adding the flavor depth of the dish. The nutritional dish is a versatile favorite.
Prep Time 15 minutes
Total Time 15 minutes
Cuisine American
Servings 4 people


  • 9 oz Hearts of white Chinese cabbage 250 g
  • 4 tbsp Vegetable oil 60 ml
  • 3 tbsp Scallions chopped
  • 1 tsp Rice wine
  • 7 oz High stock 200 ml
  • 3 tsp Salt
  • 3 1/2 oz Milk 100 ml
  • 2 tbsp Cornstarch dissolved in 2 tbsp water, Cornflour
  • 1/4 tsp Sesame oil
  • 1/4 tsp MSG


  • Wash the cabbage and cut into 5 inch (13cm by 10mm) strips.
  • Stack cabbage in a wok with the white parts on the bottom. Add water to barely cover and simmer until soft.
  • Remove, drain, and set aside.
  • Heat the oil in a wok until the oil surface ripples. Add the scallions and stir-fry until fragrant.
  • Add the rice wine, stock, and salt and bring to a boil and cook for 30 seconds.
  • Add the cabbage and bring back to a boil. Turn down the heat and simmer for 1 minute.
  • Stir in the milk and MSG.
  • Add the cornstarch-water mixture and cook, stirring continuously.
  • Sprinkle a little sesame oil and remove from fire.
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