Chinese cabbage-tomato pan

Name: Chinese cabbage-tomato pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Chinese cabbage (about 600 g); 1/2 (approx. 250 g) Vegetable Onion; 1-2 Garlic cloves; 100 g sliced boiled ham; 20 g clarified butter; 1 package (500 g) chunky tomato sauce; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 bunch Parsley; 6 discs Toast

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Chinese cabbage (about 600 g)
1/2 (approx. 250 g) Vegetable Onion
1-2 Garlic cloves
100 g sliced boiled ham
20 g clarified butter
1 package (500 g) chunky tomato sauce
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 bunch Parsley
6 discs Toast

Directions

1
Clean and wash the Chinese cabbage, drain well and cut into strips. Peel onion and garlic. Chop the onion roughly, press the garlic through a garlic press. Cut ham into fine strips. Heat clarified butter in a pan. Fry the Chinese cabbage and onion in it while turning.
2
Add ham and garlic, fry briefly and deglaze with tomato sauce and stock. Bring to the boil, simmer for 2-3 minutes and season to taste with salt and cayenne pepper. Wash parsley, dab dry and cut into strips except for a little bit for garnishing. Serve Chinese cabbage pan sprinkled with parsley and garnish. Serve with toasted bread
3
Preparation time 25-30 minutes