Baked Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Chinese cabbage or white or pointed cabbage
- 200 g ham, diced
- 400 g schnitzel or minute steaks or minced meat
- 1 processed cheese corner, possibly with herbs
- 200 ml cream
- salt and pepper
- 2 tablespoon cornstarch
- 100 g cheese (Gouda), rated
- 2 onions)
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Wash and dry the Chinese cabbage, then cut into strips. Finely dice the onions and fry them with the diced ham. Add Chinese cabbage and steam for about 10 minutes (it creates a lot of liquid).
- Strain the steamed Chinese cabbage (the liquid is still needed) and place in a baking dish. Cut the meat into strips and fry. Season with salt and pepper. Then distribute the seared meat on the Chinese cabbage.
- Fill the broth of the Chinese cabbage with cream, dissolve the processed cheese and season with salt and pepper. If you want, you can add a few herbs such as parsley or chives. Thicken the sauce with the starch dissolved in water (approx. 1/2 cup) and then pour it over the meat and cabbage. The sauce can be a little thicker, as the cabbage still leaves liquid in the oven.
- Sprinkle the whole thing with grated cheese and bake at 200 ° C (fan oven) for about 20 minutes. Boiled potatoes taste good with it.
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