Ground pork (meat, seafood, canned tuna, whatever you want)
3 tablespoons each
Soup stock cube
Salt and pepper
a small amount
Hot cooked rice
Butter for the rice
Divide the leafy part of the Chinese cabbage from the white core.
Fine chop the core running parallel to the stem. Fine chop the leafy part perpendicular to the grain.
Melt butter in a pan and add the pork (season first with salt and pepper). Brown the meat thoroughly. If you use shrimp, scallops, or fish, remove them from the pan after cooking.
Add the finely chopped cabbage leaves and cook. Even such a large volume of cabbage will reduce in size when cooking.
Add the flower and stir to heat thoroughly.
Add all of the milk at once and mix, bringing it to a simmer. Add the soup stock cube and season with salt and pepper.
The sauce will be thin at first, but as the flour dissolves in the sauce...
...it will suddenly thicken.
Grease a gratin or casserole dish with butter. Spread the cooked rice (don't pack it down). Melt butter on top of the rice, and sprinkle half of the cheese. Pour the sauce over.
Sprinkle the remaining cheese on top. Bake in an oven preheated to 360F/180C for 23 minutes until the dish is heated through.
Eat while piping hot.
Story Behind this Recipe
I had so much Chinese cabbage, it wouldn't fit in the refrigerator. I had to find a way to use it up. This dish also works if you want a seafood dish made with ingredients on hand.
In the spring, I often make this with new onions and Chinese cabbage. Instead of Chinese cabbage, try regular cabbage, bok choy, onion, or lettuce. Instead of ground pork, try canned tuna, bacon, chicken, shrimp, scallops, or salmon.