Seconds Please! White Stew with Napa Cabbage and Turnip
Seconds Please! White Stew with Napa Cabbage and Turnip

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, seconds please! white stew with napa cabbage and turnip. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Seconds Please! White Stew with Napa Cabbage and Turnip is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Seconds Please! White Stew with Napa Cabbage and Turnip is something that I’ve loved my entire life.

Country Cabbage recipe, Cooked Cabbage Recipe for New Years is a southern traditional dish. The greens represent money so eat plenty of them! Stir fried Chicken with Napa Cabbage. Загрузка.

To begin with this particular recipe, we have to first prepare a few components. You can have seconds please! white stew with napa cabbage and turnip using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Seconds Please! White Stew with Napa Cabbage and Turnip:
  1. Prepare 1 Chicken thigh meat
  2. Prepare 1/4 Napa cabbage
  3. Take 4 medium Turnips
  4. Get 1 dash Turnip greens (the soft part)
  5. Make ready 3 Mushrooms
  6. Make ready 1 clove Garlic
  7. Take 400 ml Milk
  8. Prepare 3 tbsp Cake flour
  9. Get 1 tbsp Vegetable oil
  10. Prepare 1 tbsp Butter
  11. Prepare 1 Salt

Refreshing pickled with Tokyo turnips called kabu or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant to. Napa cabbage is a modified dark-green leafy vegetable of the cabbage family. Napa is incredibly rich in antioxidants, vitamin-C, and carotenes. As in cabbages, napa grows to oblate shaped heads consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins.

Instructions to make Seconds Please! White Stew with Napa Cabbage and Turnip:
  1. Separate the napa cabbage into greens and core, and cut each into large pieces. Cut off the greens from turnips, peel and quarter. Thinly slice the mushrooms. Crush the garlic.
  2. Parboil the turnip greens and cut into easy-to-eat sizes. I also recommend parboiling the cabbage leaves at this point, so it retains its color better.
  3. Cut the chicken into bite-sized pieces and season with salt. Coat with 1 tablespoon of water (not listed) and rub well. The meat will soften this way.
  4. In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. Pour enough water to cover about the bottom half, and turn the heat to high. Once it reaches a boil, reduce to low heat. Once the veggies start to turn translucent, turn off the heat.
  5. Add vegetable oil and garlic in a frying pan, and saute over low heat. Once fragrant, cook the chicken and mushrooms over medium heat.
  6. Once the chicken is cooked through after about 6 minutes of sautéing, add butter, and sprinkle as if coating the chicken with flour. Stir well while being careful not to let it brown.
  7. Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again… repeat this process and thin out the sauce.
  8. Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat.
  9. Add the parboiled turnip greens, season with salt and it's done. To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like.
  10. If you microwave the flour, it won't be floury and makes this easier to cook. Please refer to Step 1 in.

As its name suggests, napa cabbage is indeed a cabbage (more specifically, it's a type of Chinese cabbage and it's sometimes simply called Chinese They are more closely related to bok choy, broccoli rabe and, most oddly, turnips." If it seems surprising that they belong to different species. Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok Napa cabbage is a very versatile ingredient to cook with. It can be eaten raw, quickly cooked like in a stir-fry, or cooked for a long time in a rich stew. Its surface contains a ceramic nonstick coating called Thermolon™, which is made from a sand derivative that requires no toxic chemicals to produce. The uniqueness of the coating is also reflected in the design with the option of a slate blue or white interior.

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