Creamed Chinese Cabbage
|Celery cabbage||1 1⁄2 Pound|
|Chicken fat||1⁄2 Cup (8 tbs)|
|Minced ham||4 Tablespoon|
|Milk||1 Cup (16 tbs), mixed with 2 tablespoon cornstarch|
|Monosodium glutamate||1 Teaspoon|
Wash the celery cabbage well and cut lengthwise 1/4 inch wide, then into 2 1/2 inch sections.
Heat pan with chicken fat and when it is very hot add the cabbage.
Turn down the heat to medium and cover for 10 minutes or till vegetable is tender, stirring occasionally.
Season with salt.
Prepare thickening, stir into the vegetable and cook for about 4 minutes or till the liquid thickens.
Be sure that the starchy taste is gone.
It is better to overcook than to undercook this dish.
Turn into a deep round platter, sprinkle with ham and a dash of pepper and serve immediately.
Serving size: Complete recipe
Calories 1365 Calories from Fat 1069
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 37.8 g189.2%
Trans Fat 0 g
Cholesterol 142.4 mg47.5%
Sodium 3197.8 mg133.2%
Total Carbohydrates 54 g18.2%
Dietary Fiber 0.29 g1.2%
Sugars 11.9 g
Protein 24 g48.2%
Vitamin A 40.5% Vitamin C 36.9%
Calcium 46.3% Iron 32.2%
*Based on a 2000 Calorie diet