Steamed Chinese Cabbage Recipe

Summary

CourseMethod

Ingredients

 Dried mushrooms6
 Chinese cabbage head1 Medium
 Finely chopped fully cooked ham1⁄2 Cup (8 tbs)
 Instant chicken bouillon granules1 Teaspoon
 Boiling water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 323 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1715.6 mg71.5%

Total Carbohydrates 37 g12.3%

Dietary Fiber 11.5 g45.9%

Sugars 11 g

Protein 39 g77.3%

Vitamin A 750.7% Vitamin C 631.3%

Calcium 88.6% Iron 39.4%

*Based on a 2000 Calorie diet

Directions

Soak mushrooms in warm water for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Place Chinese cabbage in a heat-proof bowl that is at least 1 inch smaller than steamer rack.
Sprinkle mushrooms and ham over cabbage.
Dissolve bouillon granules in boiling water; pour over cabbage.
Over high heat, bring water for steaming to boiling.
Place uncovered bowl on steamer rack over boiling water.
Cover steamer; steam about 25 minutes, stirring gently once or twice.
Drain before serving.
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