My husband requested this.If you have any left over, you can enjoy it with pasta or in a doria (rice gratin). Recipe by Kokonyan mama

This is the Chinese cabbage version of my Creamy Bok Choy & Scallop dish. I uploaded the Bok Choy version first but I've actually been making this one from the beginning.This is a remake of the actual Chinese dish made with abalone, but since I don't like abalone, I modified the dish to my liking.Adding heavy cream makes for a richer flavor, but you don't need to use it.If you don't use heavy cream, use 150 ml of milk. Recipe by mielle

You don't need to use roux (or flour).It's simple and low calorie.It's easy to digest too!When you're worn out, or when you come home late, just slowly eat this and it will warm you right up. Many thanks.I don't like rich and heavy chowders.So this uses less milk than usual.If you want a thicker flavor, then use more milk and less water.You could also add heavy cream as a finishing touch.If you don't like fish, you could add sausage or chicken instead. Recipe by pegupepepe.

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 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 wanted to use up leftover Chinese cabbage.The core of the Chinese cabbage is easy to slice with a slicer, but the leaves can be tricky, so I recommend using a knife. Also try substituting tuna, crab sticks, or fish sausage for ham. For about 4 servings. Recipe by Emacchi mama

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 re-used the leftover (but very delicious broth) from simmering meat and tofu. Recipe by Ryo---ko

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

I wanted my husband and kids to eat a lot of Chinese cabbage, so I came up with this flavour which is easy to eat It's easy but nutritious and you can get calcium from it You can drink up the soup which contains all the nutrition from the Chinese cabbage.1) You can just chop it. 2) Before adding the mixture, mix well, then swirl it in. 3) Once you add the mixture, mix the sauce quickly. 4) Using rice flour instead of flour prevents the sauce from getting lumpy, so I recommend it. 5) If you make the sauce thick, and add broccoli and carrot, it becomes a stew. 6) Since this recipe doesn't require water, it tastes delicious. Recipe by Yuacchi23

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

I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.Miso goes well with dairy products, so if you add it as a hidden ingredient, it will bring out the richness and umami. Recipe by Mugitarou