Creamed Chinese Cabbage


1 1/4 pounds Chinese cabbage
1/3 cup chicken fat
3/4 teaspoon salt
1 cup milk
2 tablespoons cornstarch
1 teaspoon MSG


Wash and cut in quarters, lengthwise 1 1/4 pounds Chinese cabbage, cut quarters crosswise in sections 2 1/2-inches long.  

Melt in a skillet, 1/3 cup chicken fat.  Add cabbage when skillet is fairly hot.  Cook, covered 10 minutes, stirring occasionally.  Season with 3/4 teaspoon salt.  Use moderate heat so cabbage does not burn. 

When tender, stir in 1 cup milk, in which is dissolved 2 tablespoons cornstarch, and 1 teaspoon MSG; cook until mixture thickens and the starchy taste is gone. 

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