1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Chinese Creamed Cabbage

User Rating 3 Star Rating (2 Reviews)


Chinese Creamed Cabbage

Creamed Cabbage with a ham and scallion garnish

Rhonda Parkinson
Dairy products were rarely used in China, partly because of the high incidence of lactose intolerance among the East Asian population - this Northern Court dish is a rare exception. Traditionally it would be made with whole milk, but you'll also find recipes using cream to give a creamier sauce.

More experienced Chinese cooks can feel free to use potato starch instead of cornstarch, and to replace the chicken stock with a superior stock (also called clear stock).


  • 1 medium head celery cabbage (Napa cabbage) about 1 3/4 pounds
  • 1/4 cup plus 2 TB evaporated milk
  • 1 TB cornstarch
  • 2 tablespoons vegetable or peanut oil
  • 1/4 teaspoon salt
  • 2 thin slices fresh gingerroot
  • 1/3 cup chicken broth or homemade chicken stock
  • 2 - 3 tablespoons chopped ham
  • 2 scallions (spring onions, green onions) lower parts only, finely chopped
  • Pepper to taste


1. Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
2. In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
3. In a small bowl, whisk the cornstarch into the evaporated milk. 4. Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
5. Add the stock and bring to a boil.
6. Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
7. When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
8. Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.
User Reviews

Reviews for this section have been closed.

 1 out of 5
Sorry for saying that, but milk and Chinese dish?, Member Nika_Kaminska

In traditional China food culture milk and dairy products are not common. So this recipe must be a new ""fusion"" invention, it cannot come from a traditional Chinese cuisine. If it were a nut milk or sesame seeds milk, one could agree. But I see a traditional European ""creamy"" dish packed under ""Chinese"" brand.

0 out of 3 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.