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European-style braised Chinese cabbage
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European-style braised Chinese cabbage

45 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. This simple, tasty, and healthy side dish originates from Europe. It is also popular in America. The recipe uses tougher parts that aren't usually preferred in regular salads. The key is not to overcook it. The finished dish can be served immediately.

Instructions

  1. 1

    Step 1

    Step 1

    1. Cut off the bottom third of a large head of napa cabbage, slice into small, even pieces, and place them in a deep frying pan.

  2. 2

    Step 2

    Step 2

    2. Pour vegetable broth over the cabbage, using any broth you normally use for preparing vegetarian soups, until it covers the cabbage halfway.

  3. 3

    Step 3

    Step 3

    3. Season the cabbage with grated ginger root, garlic or garlic powder to taste, and a few tablespoons of soy sauce.

  4. 4

    Step 4

    Step 4

    4. Simmer the cabbage covered over medium heat until it becomes tender. Attention! Do not let the cabbage lose its firmness! Do not cook it for more than 8–10 minutes. The finer you cut the cabbage stems, the faster they will soften.

  5. 5

    Step 5

    Step 5

    5. The side dish can be served cold or hot with meat or mushroom dishes.