John Myers
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Chinese Cabbage Pan
The perfect chinese cabbage pan recipe with a picture and simple step-by-step instructions.
Garnish:
- 750 g Potatoes
Chinese cabbage pan:
- 750 g Chinese cabbage fresh
- 500 g Mixed mushrooms
- 1 Chopped onion
- 4 tbsp Paprika pulp (Ajvar)
- 200 ml Creme fraiche Cheese
- 2 tbsp Corn oil
- 4 tbsp Chopped parsley
to:
- 4 Mildly smoked trout fillet
garnish
- Cook the potatoes in salted water for 20 minutes, drain and peel
Chinese cabbage pan
- Wash the leaves from the Chinese cabbage, remove the stalk and cut into strips about 0.5 cm wide. Clean the mushrooms, cut in half and quarter (I had chosen the frozen version … also works)
- Mix the creme fraîche and ajwar together
- Heat the oil in a large pan, fry the onion cubes in it, add the mushrooms, fry vigorously for a few minutes over high heat. Add the cabbage strips and cook for about 5 minutes.
- Stir in half of the ajvar cream and 2 tablespoons of parsley and season with salt and pepper.
serve:
- Arrange on plates together with jacket potatoes and trout fillets
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