Chinese Cabbage Cream Stew

Name: Chinese Cabbage Cream Stew
Yield: 4 servings
Cuisine: American
Ingredients: 1 box Store-bought cream stew roux; 5 Wiener sausages; 1 Onion; 1 Carrot; 1/8 Chinese cabbage; 10 grams Butter; 900 ml Water; 200 ml Milk; 2 slice Processed cheese slices; 2 Potatoes

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

4 servings

1 boxStore-bought cream stew roux
5Wiener sausages
1Onion
1Carrot
1/8Chinese cabbage
10 gramsButter
900 mlWater
200 mlMilk
2 sliceProcessed cheese slices
2Potatoes

Saved

Steps

1

Cut the sausages and vegetables into bite-sized pieces.
2

In a saucepan, lightly saute the sausages and all vegetables except the Chinese cabbage in butter.
3

Add the Chinese cabbage along with water and cover the pot with a lid. Let it simmer for about 20 minutes.
4

Turn off the heat for a moment, add the roux block and let it melt. Cook the dish on low heat for about 10 minutes.
5

Add milk and let it cook for about 5 minutes. Shred the cheese, and add to the pot, letting the stew simmer until the cheese melts.
6

It's finished!
7

This is the cream stew roux that I used this time.