Braised Chinese cabbage
easy
30 mins
30 mins
Ingredients
- 2 discs (10 g each) Smoked streaky bacon
- 1 (approx. 500 g) Head Chinese cabbage
- 1 Shallot
- 1 TABLESPOON Oil
- 1/8 l Vegetable broth (instant)
- 1/8 l Orange juice
- 1/2 bunch Parsley
- 1-2 stem(s) Thyme
- 125 ml Milk
- 7-10 Tbsp Salt
- 1 Bag of potato puree "loose & tender" (1-2 portions)
- 7-10 Tbsp grated nutmeg
- 1 TEASPOON pink berries
- 1 TEASPOON Cornstarch
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Orange slices and thyme
Directions
- 1
Cut the bacon slices into thirds. Clean, wash and slice the cabbage. Peel shallot and dice very finely. Skip the bacon in a pan without fat. Take out and put aside.
- 2
Add oil to the frying fat, heat up and fry the cabbage slices in it while turning. Deglaze with stock and orange juice, cover and simmer at low heat for 4-6 minutes. In the meantime wash parsley, dab dry and chop finely.
- 3
Wash the thyme, dab dry and pluck the leaves from the stems. Bring 1/8 litre of water, milk and salt to the boil in a saucepan. Pour into a bowl and stir in the puree flakes briefly with a stirring spoon.
- 4
Season to taste with nutmeg and stir in parsley. Keep warm. Carefully remove the cabbage slices from the pan and keep warm. Add thyme and pink berries to the braised juice. Stir starch and 2 tablespoons of water until smooth.
- 5
Bring the braised juice to the boil, stir in the mixed starch, simmer for about 1 minute while stirring. Season to taste with salt, pepper and sugar. Serve cabbage with sauce and bacon pieces on plates garnished with orange slices and thyme.
- 6
Add extra mashed potatoes.
Nutrition Facts
250 kcal
27 g
12 g
8 g
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