Stewed Chinese cabbage
1 serving
30 minutes
Braised Beijing cabbage is a simple yet exquisite dish of Chinese cuisine filled with subtle aromas and lightness. This recipe embodies the principles of Eastern gastronomy: minimal ingredients and maximum flavor. Tender, slightly crunchy leaves of Beijing cabbage soaked in soy sauce acquire a rich yet mild taste, while sautéed onions and garlic add zest. Black pepper subtly highlights the harmony of flavors, making the dish a versatile complement to rice or noodles. This cabbage is great as a light side dish to meat or fish and also as an independent vegetarian dish. It is served at Chinese family gatherings as a sign of respect for the traditions of simple and healthy cooking. The taste of this dish is pure umami, combining the sweetness of cabbage with the salty depth of soy sauce and a hint of spice.
1
Chop the cabbage coarsely. Finely chop the onion and garlic, and sauté in a pan for about a minute.
- Napa cabbage: 400 g
- Onion: 1 piece
- Garlic: 2 cloves
2
Add Beijing cabbage, soy sauce, and water to the fried onion and garlic. Stew the cabbage for 5 minutes covered on medium heat.
- Napa cabbage: 400 g
- Soy sauce: 2 tablespoons
- Water: 3 tablespoons
3
Add pepper and let the dish sit covered for 10 minutes. Enjoy your meal!
- Ground black pepper: to taste
