Chinese Cabbage with Parsley Recipe
Description: Chinese Cabbage is becoming increasingly popular
in home gardens. It is easy to grow, and tastes good. Here is a recipe I
know you will enjoy.
Note: this recipe can be used with Chinese Cabbage, Bok Choi and Pak Choi.
Yield: 6 - 8 servings
2 pounds fresh Chinese cabbage
1-2 cups water
1/2 teaspoon salt (omit salt, if you are on a low sodium diet)
1/2 cup cream
6 tablespoons butter or margarine
2 tablespoons minced parsley
salt and pepper to taste
Bring water and salt to a boil.
While water is heating, wash cabbage leaves and slice into 1/2" thick slices.
Cook cabbage in boiling water until tender, about 6-8 minutes.
Remove from heat and drain.
Measure out 4 cups of cooked cabbage.
Put all ingredients back into the pan.
Stir and mix together thoroughly, while heating over medium heat.
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