John Myers
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Hot Chinese Cabbage with Hokkaido Wedges
The perfect hot chinese cabbage with hokkaido wedges recipe with a picture and simple step-by-step instructions.
- 1 kg Chinese cabbage
- 2 Onions
- 2 Red peppers
- 1 Red peppers
- 200 g Bacon
- 2 Garlic cloves
- 4 Hokkaido pumpkin columns
- Salt pepper nutmeg
- 50 g Butter for the sauce
- White wine
preparation
- Peel the onions and cut into quarter rings, clean the peppers and cut into bite-sized pieces, halve the peppers lengthways, remove the seeds (if you like, leave them in) and cut into small pieces, crush the garlic, quarter the cabbage and cut across
preparation
- Sauté onions, peppers, garlic and bacon, deglaze with wine
- Put the Chinese cabbage on top and simmer for 20 minutes, then add the paprika and pumpkin wedges and simmer for another 10 minutes
- Pour through a sieve, collect the stock, keep the vegetables warm,
- Thicken part of the broth with cornstarch and add butter, season with nutmeg
serve
- Put the sauce on the plate, place the false fillet slices on top, place the pumpkin wedges on the plate and complete with the vegetables. Pour the sauce
- Side dishes to taste
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