Celery Cabbage With Chestnuts Recipe
Ingredients
| Chestnuts | 1⁄2 Pound | |
| Celery cabbage | 1 Pound | |
| Oil | 1 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Dried scallops | 1 Tablespoon (Soaked) | |
| Salt | 1 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Monosodium glutamate | 1⁄2 Teaspoon | |
| Cornstarch | 1⁄2 Teaspoon (Mixed With 2 Tablespoons Water) |
Nutrition Facts
Serving size: Complete recipe
Calories 852 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 12.2 mg4.1%
Sodium 3044.8 mg126.9%
Total Carbohydrates 141 g47.1%
Dietary Fiber 11.6 g46.5%
Sugars 27.8 g
Protein 21 g41.7%
Vitamin A 24.2% Vitamin C 25.7%
Calcium 14.4% Iron 21.8%
*Based on a 2000 Calorie diet
Directions
Wash and quarter the cabbage and cut into 2 inch sections.
Plunge into a saucepan of boiling water mixed with 1/2 teaspoon soda for 1 minute.
Drain well.
Heat pan with oil and when hot saute the cabbage over high heat for 2 minutes.
Add stock, scallops, chestnuts, salt, mono sodium glutamate and bring to a boil.
Lower the heat and let it simmer for 20 minutes or until the chestnuts are soft.
Add the thickening and when the gravy becomes smooth and thick, turn into a deep bowl and serve very hot.
Chef
