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300g
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Chinese Cabbage 4 Ways

Pork kimchi Roll
Servings:2

INGREDIENTS
6 Chinese cabbage leaves
70 grams Kimchi
6 slices Pork belly
Salt to taste
Pepper to taste
40 grams Cheese
Scallion, to serve

PREPARATION
1. Place the cabbage leaves on a microwave-safe plate, cover loosely with plastic wrap and heat in the microwave for 5 minutes at 600W.

2. Place a slice of pork belly and kimchi on the chinese cabbage leaf and roll it. Repeat 5 more times.

3. Arrange on a baking dish and sprinkle with salt and pepper. Sprinkle the cheese on top.

4. Heat for 3 minutes at 600W in the microwave. Finish baking on a toaster oven for around 10-15 minutes.

5. Sprinkle scallion on top.

6. Enjoy!

Chinese cabbage salad
Servings: 2

INGREDIENTS
300 grams Chinese cabbage, shredded
1 teaspoon Salt
3 tablespoons Mayonnaise
3 tablespoons Vinegar
1 teaspoon Sugar
Salt to taste
Pepper to taste
4 slices Ham, Shredded
30 grams Canned corn

1. In a medium bowl, add chinese cabbage and salt. Mix well and leave for 10 minutes.

2. Squeeze the Chinese cabbage to remove excess moisture and return to the bowl.

3. In another small bowl, add mayonnaise, vinegar, sugar, salt and pepper. Combine it.

4. Add chinese cabbage, ham and canned corn and mix well.

5. Enjoy!

Chinese cabbage and bacon cream pasta
Serving: 2

INGREDIENTS
1 teaspoon Olive oil
50 grams Bacon, cut to 1cm width
200 grams Chinese cabbage, cut into bite-sized pieces
Salt to taste
Pepper to taste
1 tablespoon Flour
250 milliliters Milk
1 teaspoon Consomme
30 grams Cheese
160 grams Spaghetti
Dry parsley, to serve

PREPARATION
1. Heat olive oil in a frying pan. add bacon and fry it until browned.

2. Add chinese cabbage, salt and pepper. Cook until the chinese cabbage has wilted.

3. Sprinkle flour and mix, add milk and consomme. Once it starts to simmer, add cheese and mix well.

4. Simmer over low heat for 5 minutes.

5. Add the precooked pasta, stirring until everything is coated in the sauce.

6. Sprinkle dry parsley and enjoy!

Chinese cabbage soup
Serving: 2

INGREDIENTS
300 grams Chinese cabbage, shredded
400 milliliters Water
1 teaspoon Chicken soup stock
1 teaspoon Soy sauce
1 teaspoon Ground ginger
1/2 tablespoon Water mixed with 1/2 tablespoon Cornstarch
1 beaten Egg

PREPARATION
1. In a medium pan, add chinese cabbage, water, chicken soup stock, soy sauce and ginger and bring to a boil.

2. When it boils, lower the heat and let simmer for 5 minutes.

3. Add water and cornstarch mix, and mix well.

4. Bring back to a boil, add beaten egg and mix slowly.

5. When served top with scallion and sesame oil.

6. Enjoy!

#TastyJapan #

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