My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

I made this because I thought Chinese cabbage would be more delicious than broccoli.Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened the soup and created an ankake dish. Recipe by Pukuttopukumaru

I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

This recipe is something I want to eat during the cold winter months. I created a warming recipe that keeps the sweetness of fresh veggies. I used the Chinese cabbage and turnips that my farmer hubby grew. This recipe is aimed at vegetarians and doesn't contain any animal products.Be careful to leave the heat on low. You may have to adjust the heat and time depending on the amount of liquid that is released from the vegetables. 20 minutes is just a guideline.You can make it with dark soy sauce, but white soy sauce will not color the dish like normal soy sauce does.The flavors are all seeped out from the delicious umami from the vegetables. Recipe by Yukoai_yukoi

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I made this soup for lunch with leftover Chinese cabbage. Recipe by Rachis

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

I just made this, and my family loved it.It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Recipe by Benio

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.In Step 3, sauté so that the butter does not burn.In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu