Cream-free Chinese Cabbage in Cream Sauce. 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 large saucepan or a wok, bring enough water to cover the cabbage to a boil.
Place the cabbage in a buttered shallow casserole dish.
Pour the cream sauce over top, covering it completely.
Mix the cracker crumbs together with the melted butter and sprinkle on top.
You can cook Cream-free Chinese Cabbage in Cream Sauce using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cream-free Chinese Cabbage in Cream Sauce
- It's 1/4 of Chinese cabbage.
- Prepare 200 grams of Pork.
- It's 5 of cm Carrot.
- It's 1/2 bag of Shimeji mushrooms.
- You need 500 ml of Milk.
- You need 2 tsp of Consommé soup stock granules.
- You need 3 tbsp of White flour.
Dice Napa cabbage and rinse well. Dice bacon or ham to bite sizes and mince the garlic. Fry the bacon and garlic with ghee (clarified butter). Add Napa cabbage and coconut cream.
Cream-free Chinese Cabbage in Cream Sauce step by step
- Slice the Chinese cabbage, carrot and shimeji mushrooms into bite-sized pieces..
- Coat a frying pan with oil and stir-fry the ingredients from Step 1..
- Add the flour and mix until it is no longer powdery..
- Add the milk and stock granules, season with salt and pepper, and let it simmer..
Shredded cabbage is sauteed in butter, and then a creamy sauce is made with heavy cream, salt and pepper. In a skillet, cook bacon over medium heat until crisp. Melt the butter in a large saucepan. Add the cream cheese and stir until soft and smooth. Melt butter in a saucepan, stir in flour and salt and cook until smooth.
