Does anyone have good recipes for cooking with chinese cabbage?

HOT CHINESE CABBAGE (LA PAI T'SAI)



14 oz. Chinese cabbage

2 chili peppers, shredded

2 tbsp. oil

3 1/2 tbsp. sugar

2 1/2 tbsp. vinegar

1 1/2 tbsp. salt

dash of Monosodium Glutamate (MSG)



Cut white part of cabbage into 2 inch strips.

Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve cold



OR



CHINESE CABBAGE IN CREAM SAUCE



3 lbs. Chinese cabbage

2 tsp. salt

1/2 tsp. Accent

2 c. water

5 tbsp. butter

4 oz. pork sliced very thin, all fat removed

1 tbsp. sugar

5 tbsp. flour

1/2 c. milk



Cut Chinese cabbage into pieces approximately 2 inches square then put in a pot of boiling water and cook until soft. In a frying pan, heat 4 tablespoons oil and fry the pork, then add drained cabbage, salt, Accent, sugar, and water. Cook for 10 minutes, stirring occasionally. Remove from heat and drain the sauce off and save it. Melt the butter over low heat and add the flour, milk, and reserved sauce from the fried pork mixture. Mix well. In a baking pan, mix 2/3 of the cooked sauce mixture with the cabbage and fried pork. Put remaining ??? of the sauce on top of casserole and bake at 350 degrees for 20 minutes.



OR



PICKLED CHINESE CABBAGE



1 Chinese cabbage

4 c. water

1 c. vinegar

4 tbsp. salt

4 chopped garlic

4 chopped chili pepper

3 tsp. sugar

1 tsp. MSG



1. Clean and chop the Chinese cabbage in 2 inches. Then put in jar.

2. Boil the water and mix with all the ingredients until cold. Then pour into the jar. Cover up good. Let stand 1 week.



OR



CHINESE HOT PEPPER CABBAGE



Peanut oil

1/2 head cabbage, shredded thin

1 clove garlic, crushed

1/4 c. dry white wine (not cooking wine)

1/2 tsp. salt (optional)

3-4 tbsp. soy sauce (I don't measure)

1 tsp. crushed red pepper (or to taste)

Wok cooker



Heat wok over medium high heat, add 2 tablespoons oil. Stir in garlic and cabbage to coat with oil. Pour in wine and cover, allow cabbage to steam for a couple of minutes. Drain if excess liquid remains. Cabbage should remain crunchy. Add soy sauce, salt and pepper. Stir to mix well. Serve as a side dish or with rice as a complete Chinese meal. This dish is supposed to be hot and spicy and you can add white or cayenne pepper as desired.



OR



STEWED BEEF WITH CHINESE CABBAGE



1 lb. beef brisket

6 c. boiling water

1 tbsp. rice wine or dry sherry

3 slices fresh ginger root

1 lb. Chinese cabbage

2 tbsp. vegetable oil

1 1/2 tsp. salt

1/4 c. beef broth



(Slices of fresh ginger root should be about 1 inch in diameter).

Use a cleaver to cut beef into thin slices. Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well. Add 3 more cups boiling water to beef and bring to a boil over low heat. Add wine and ginger root. Cover and cook 2 hours over low heat. Chop cabbage into 2 inch square pieces. Add chopped cabbage, oil, salt and beef broth to beef. Cook 30 minutes longer. Serve hot in a large bowl. Makes 4 servings.



OR



HAM AND CHINESE CABBAGE SOUP



1 tbsp. butter

2 stalks celery, chopped

1 sm. onion, chopped

1 tbsp. flour

2 c. chicken bouillon or broth

1 1/2 c. cooked ham, diced

1 bay leaf

1 1/2 c. shredded celery (Chinese) cabbage



Saute celery and onion in butter. Stir in flour. Add bouillon and cook, stirring until bubbly. Add ham, bay leaf and cabbage. Cook until ham is heated through and cabbage is limp.



JMDoes anyone have good recipes for cooking with chinese cabbage?
CHINESE CABBAGE SALAD



Dressing:



1/3 cup balsamic vinegar

1/2 cup sugar

2/3 cup olive oil

2 tablespoons soy sauce





Salad:



1 head Bok Choy or Napa cabbage, chopped

1 bunch green onions, chopped

1 pkg ramen noodles

4 oz slivered or sliced almonds

1 tablespoon butter



Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside.

Chop cabbage and green onions.



Crush ramen noodles. Discard flavor packet. Mix with almonds and butter and brown in skillet. Use as garnish on top of salad.



Mix as needed then serve.



*This salad should be made and served immediately as it will get soggy if stored after mixing.



CHINESE CABBAGE IN CREAM SAUCE



3 lbs. Chinese cabbage

2 tsp. salt

1/2 tsp. Accent

2 c. water

5 tbsp. butter

4 oz. pork sliced very thin, all fat removed

1 tbsp. sugar

5 tbsp. flour

1/2 c. milk



Cut Chinese cabbage into pieces approximately 2 inches square then put in a pot of boiling water and cook until soft. In a frying pan, heat 4 tablespoons oil and fry the pork, then add drained cabbage, salt, Accent, sugar, and water. Cook for 10 minutes, stirring occasionally. Remove from heat and drain the sauce off and save it. Melt the butter over low heat and add the flour, milk, and reserved sauce from the fried pork mixture. Mix well. In a baking pan, mix 2/3 of the cooked sauce mixture with the cabbage and fried pork. Put remaining ??? of the sauce on top of casserole and bake at 350 degrees for 20 minutes.



PORK BALLS WITH CHINESE CABBAGE



This dish is relatively inexpensive and is attractive and flavorful as well. Those who like Chinese-type food will find it especially welcome. For 4 servings you will need:



5 tbsp. cornstarch

Water

3 tbsp. soy sauce

Dry sherry

1 1/2 tsp. brown sugar, packed

1 lb. ground fresh pork

2 tbsp. oil

1 head Chinese cabbage, cut into 2" pieces

Hot cooked rice



1. Blend together 1 tablespoon of the cornstarch, 2 tablespoons water, 2 tablespoons of the soy sauce, 1 teaspoon sherry and 1/2 teaspoon of the brown sugar. Add pork, mixing lightly but thoroughly.

2. Let stand for 10 minutes. Shape mixture into 12 (1 1/2 inch) balls. Roll in 2 tablespoons of the cornstarch.



3. Heat oil in Dutch oven. Add pork balls, browning well. Remove to large saucepan. Reserve drippings in Dutch oven.



4. To saucepan, add 1 1/2 cups water, 1/4 cup sherry and remaining soy sauce and sugar. Bring to a boil. Cover and simmer for 35 minutes.



5. Reheat drippings. Add cabbage. Saute until wilted but still slightly crisp. Add pork balls, reserving broth in saucepan.



6. Blend 2 tablespoons cornstarch and 2 tablespoons water. Stir into broth in saucepan. Bring to a boil. Boil for 1 minute, stirring. Add to mixture in Dutch oven and toss well. Serve with rice.



For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.Does anyone have good recipes for cooking with chinese cabbage?
Come on let us know the question

What cabbage I think there are 3 kinds

white red and kimchoy (sp)maybe 4 red kim choy