Home-style Braised Cabbage
Variation 1: Microwave the cabbage stems until softened, add stock and braise, then finish with a drizzle of the prepared thickened sauce.
Ingredients
Napa cabbage
1 (about 1,000 g)
Jinhua ham mince
2 tbsp
Chicken broth
1/2 cup
Chicken powder
1 tsp
Salt
1 tsp
Thickening slurry (see master recipe)
all
Instructions
1
Prepare the cabbage stems
Separate the cabbage leaves and stems; wash. Cut the stems into 7 cm lengths, place into a 4 L porcelain pot, and cover. Cook on high heat for 10 minutes, flipping once halfway through.
2
Braise
Combine the chicken broth, chicken powder, and salt; pour over the cabbage stems. Add the ham mince and give a brief stir. Lay the cabbage leaves on top and cover. Cook on high heat for 8 minutes. Pour the vegetable juices into a 0.5 L glass measuring cup.
3
Cook the thickening slurry
To cook the thickening slurry, first mix the cornstarch with 1 tbsp of water, then combine with the remaining sauce ingredients. Pour into the hot vegetable juices in the measuring cup and heat on high for 2 minutes, stirring the slurry halfway through.
4
Pour the sauce and serve
If you do not mind a large serving vessel, you may pour the slurry directly over the cabbage face for serving. Otherwise, transfer the cabbage to a shallower plate so the slurry can be poured over it.
