Great comfort food and very easy to throw together!

Healthy, warm and filling! Delicious stew with little calories! The red chile powder gives it just the bite it needs!

;-)

The granddaughters and everyone loves this one.

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

Making for sunday dinner tonight. Im glad its cool weather again I can make stews and soups.

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

It was cold outside and I wanted something warm and good to eat. So I created this:

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