I had Chinese cabbage, salmon, and milk that was approaching its expiration date in my refrigerator, so I made a soup and it was well-received, so I made it into a recipe.I'm kinda lazy, so I like quick and easy!At any rate, I made this very easily.When boiling, the milk tends to bubble over easily, so adjust the heat to keep it from doing so.Many times after I make this I use the left-over soup to make a simple risotto. It's really delicious.Why not give it a try. Recipe by puyopunyu.

I wanted to have salmon in cream sauce, but I was concerned about the calories. So I used soy milk to make to it healthier.Steam-cook the vegetables so that the moisture comes out before adding the soy milk.Don't let the soy milk boil.This is delicious made with chicken thighs or wings. Recipe by Goma choco

I thought up a recipe that is healthy using nutrition-rich yogurt, that has a mild taste.You can add more or less cheese if you like. Recipe by caramel-cookie

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.Cod is delicious in this too instead of salmon. Use whatever vegetables you like. Depending on how it's heated and the amount of Chinese cabbage, the thickness of the flavor may change, so adjust with milk as you see fit. If you feel the taste is too bland, add a small amount of soup stock granules. Recipe by miyuki12

It was bit of hassle for me to make a white sauce, so the idea came to me, “why don’t I just add cheese? It will thicken.”This recipe was inspired by cheese fondue.Once the cheese dissolves, turn the heat off straight away or it will begin to separate. For 2 servings. Recipe by akkey-y

My husband has a lot of work related gatherings these days, so I wanted to come up with a dish that was gentle on the stomach but still delicious. But men may still prefer crispy fried bacon, maybe?If you add some broccoli or red bell peppers and simmer them together with the cabbage, the dish will be colorful and you can enjoy the umami of the bacon even more. For 2 servings. Recipe by JessieMom

Cabbage is the 1st veggie I learned how to cook. I loved it so much but could never cook it right. Cabbage is one of many versatile veggies, you can even add green peppers, onions and polish sausage as well as many other wonderful items to this simple recipe if you want a one dish night!

In preparation for Christmas and New Year holidays when we often eat at home with friends, I made up this easy recipe to be served as part of a meal or with drinks.The salmon in step 3 falls apart easily once in the frying pan, so make sure it is slightly cooked before turning it gently to brown. Recipe by caramel-cookie

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 love the combination of salmon, miso and butter. I simmered with potatoes, and it was amazing.Lightly frying the salmon makes it absorb the flavour better and it's delicious. Recipe by Piyoppi

I think simply-flavored cabbage rolls are the best.If you use tender spring cabbage, the rolls will cook in a short time and be very tender.Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.Be generous with the salt and pepper in Step 2.The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu