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Steamed Chinese Cabbage

Flavors.of.Asia's picture
  Dried mushrooms 6
  Chinese cabbage head 1 Medium
  Finely chopped fully cooked ham 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)

Soak mushrooms in warm water for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Place Chinese cabbage in a heat-proof bowl that is at least 1 inch smaller than steamer rack.
Sprinkle mushrooms and ham over cabbage.
Dissolve bouillon granules in boiling water; pour over cabbage.
Over high heat, bring water for steaming to boiling.
Place uncovered bowl on steamer rack over boiling water.
Cover steamer; steam about 25 minutes, stirring gently once or twice.
Drain before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 179 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1714.4 mg71.4%

Total Carbohydrates 36 g11.9%

Dietary Fiber 10.9 g43.5%

Sugars 10.4 g

Protein 15 g29.3%

Vitamin A 750.7% Vitamin C 631.3%

Calcium 88.6% Iron 39.4%

*Based on a 2000 Calorie diet

Steamed Chinese Cabbage Recipe