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

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

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 recipe is based on one that I saw in a cookbook.This is even better when the vegetables are fried with bacon or sausage.The photo shows this dish with sausage added.If you're using a bouillon cube, add one cube. Recipe by emi&yuma

This is a traditional Chinese beef stew. Usually, we have it with white rice or white noodles. If you like, you can season it with Chinese chili oil and sprinkle finely chopped cilantro on top of it. The taste is so yummy!*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

I made a stew that my children love so they will eat lots of napa cabbage.This stew is made with just the water content of the vegetables and milk with no added water.Make a lot and have seconds! Recipe by esu

Salmon is great from autumn to winter.But rather than just grilling it, I tried preparing it in various ways.With that in mind, I wanted to make this heart-warming dish!If you add some carrots, it's even more full of vegetables! If you don't prepare the salmon and oysters before putting them in the pot, they won't cook through. This extra step for the salmon and oysters results in a truly delicious dish. Recipe by Hoyaojisan

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

I came up with an easy cream stew that can be made without white sauce using everyday ingredients.2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper.It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun

I used the roux instead of making the sauce, very easy and authentic stew. If you add fresh cream a little, it becomes smooth and creamy. The taste will be better after the next day. Because the ingredients' flavor and umami, sweetness seep out into the sauce and make the taste more intense.

I used the ingredients I had in my fridge, and made a cream-based stew.Please adjust the amount of salt and pepper to your liking after you taste-test it.You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc.If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen