Chinese Cabbage & Pork Simmered with Consommé and Butter

Chinese Cabbage & Pork Simmered with Consommé and Butter

1/4 head of Chinese cabbage disappears so quickly when prepared with this recipe. It looks really simple but tastes so good.

Ingredients: 4 servings

Chinese cabbage
1/4 head
Thinly sliced pork
150 g
300 ml
Consommé soup stock cubes
Soy sauce
2 teaspoons
1 tablespoon
Black pepper
to taste


1. Cut the Chinese cabbage into 3-4 cm wide slices. Thinly slice the carrot.
2. Put the water and consommé cubes in a pot. Add the Chinese cabbage, carrot, and pork. Cover with a lid and cook over high heat.
3. When Step 2 comes to a boil, lower the heat to medium. When the Chinese cabbage has become tender and its volume has decreased, remove the lid and roughly mix it all up. Then let it simmer.
4. When the Chinese cabbage becomes withered, add the soy sauce and butter. Let it come to a boil and then turn off the heat. Arrange on a plate and season with black pepper.

Story Behind this Recipe

This is a rearrangement of one of my own recipes (Daikon Radish and Bacon Simmered Soup Recipe ID: 47308)