Stew with Plenty of Napa Cabbage

Stew with Plenty of Napa Cabbage

This stew is made with just the water content of the vegetables and milk with no extra water added.
Even a large napa cabbage will be consumed in no time!

Ingredients: Makes 8-10 bowls

Napa cabbage (Slice the core and roughly chop the leaves)
Onions (sliced)
Carrots (cut into bite sized chunks)
Meat (chicken wings or thighs)
300 g
1 carton (1000 ml)
Heavy cream
100 g (though it's OK if you don't use it)
Vegetable oil
As needed
Soup stock cube
4 cubes
Salt (for the vegetables)
1 teaspoon
Salt and pepper
As needed
Butter and flour (mixed together)
3 tablespoons of each
Stew stock cubes (whichever you like)
Between 6 and 8 large cubes
Broccoli (boiled)
1 head


1. Take the onion and the chopped core of the cabbage and saute in vegetable oil until wilted. Add meat and cook it until its colour changes.
2. Add carrot and cabbage leaves, then 1 teaspoon of salt and bouillon cube. Cover the pot and allow the vegetables to cook in their own moisture.
3. Add the carton of milk, then add butter and flour mixture and stew stock cubes.
4. Add heavy cream, and it's done. However, the dish is OK without it. Serve the stew in bowls and top with broccoli. I also recommend trying this with soy milk.

Story Behind this Recipe

I made a stew that my children love so they will eat lots of napa cabbage.