Type what you have

Ingredients

• ✓ chinese cabbage
• parmesan cheese
• bay leaf
• cayenne pepper
• celery salt
• black pepper
• basil
• oregano
• potato
• black bean
• tomato sauce
• vegetable broth
• carrot
• celery
• elephant garlic
• leek
• yellow onion
• butter

Instructions

1. 1 Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

By WAKULACHEF

Ingredients

• ✓ chinese cabbage
• salt
• green onion
• garlic
• chili powder
• ginger root
• soy sauce
• white wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

• ✓ chinese cabbage
• ground beef
• carrot
• onion
• egg
• soy sauce
• vegetable oil
• sugar
• salt
• wonton wrapper

Instructions

1. 1 Mix together beef, cabbage, carrot, and onion in a large bowl. Stir in egg, soy sauce, oil, sugar, and salt.
2. 2 Place 1 heaping teaspoon filling in the center of a wonton wrapper. Moisten wonton edges with a few drops water. Fold dumpling in half and pinch the edges together to seal. Create a ripple pattern along the sealed edge by pinching and gently pushing together small segments. Repeat to make remaining dumplings.
3. 3 Bring a large pot of water to a boil. Add dumplings and cook until they float to the surface, about 5 minutes. Drain.

By SCGOATS

Ingredients

• ✓ chinese cabbage
• wonton wrapper
• ground pork
• ginger root
• garlic
• green onion
• soy sauce
• sesame oil
• egg

Instructions

1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
4. 4 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ chinese cabbage
• water
• soy sauce
• white sugar
• sake
• beef
• firm tofu
• yam noodle
• shiitake mushroom
• enoki mushroom
• green onion
• vegetable oil
• egg

Instructions

1. 1 Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.
2. 2 Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.
3. 3 Heat oil in an electric skillet or a large skillet set over a hot plate on the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushroom, and green onion; simmer until softened, about 5 minutes.
4. 4 Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
5. 5 Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.

By Brenda Sawyer Adamson

Ingredients

• ✓ chinese cabbage
• vegetable oil
• bok choy
• water chestnut
• onion
• pea pod
• carrot
• broccoli
• vegetable oil
• beef round steak
• ginger
• white wine
• soy sauce
• sugar
• cornstarch
• water
• brown rice

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. 4 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

By Kitchenista Jane