Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pan-steamed cabbage & cheesy white sauces. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Fresh cabbage: I use green cabbage in this recipe. You can try using red cabbage if you'd like - it should work just as well as green. Unsalted butter: If all you have is salted, that's fine, but then you might want to use a little less salt. Minced garlic: You can mince a fresh garlic clove, or use jarred minced garlic.
Pan-Steamed Cabbage & Cheesy White Sauces is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Pan-Steamed Cabbage & Cheesy White Sauces is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook pan-steamed cabbage & cheesy white sauces using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pan-Steamed Cabbage & Cheesy White Sauces:
- Get 1/2 Cabbage *cut into 4 wedges keeping the core
- Take 1 tablespoon Olive Oil
- Take *Note: If you serve with Asian flavoured sauce, use Sesame Oil instead
- Make ready 2 pinches Salt
- Make ready Water
- Take <Cheesy White Sauce>
- Prepare 20 g Butter
- Prepare 20 g (2 tablespoons) Plain Flour
- Make ready 1 cup Milk
- Take 1/4 cup shredded Tasty Cheese (Cheddar Cheese) OR 2 Slice Cheese
- Prepare Salt & Pepper
I often serve steamed vegetables with roasted or grilled meat. I usually use a steamer, but this 'Pan-Steaming' method is also good, especially for Cabbage. Slightly caramelised bottom adds extra flavour. Cut the hard tips off of the bottom of the shimeji mushrooms.
Steps to make Pan-Steamed Cabbage & Cheesy White Sauces:
- Heat Oil in a frying pan over medium heat, place Cabbage wedges, add Salt and 1/4 cup Water, cover with a lid, and cook until water is gone.
- Turn over the Cabbage wedges carefully, add extra 1/4 cup Water, cover with a lid, and cook until water is gone and cabbage is soft.
- *Note: Depending on the type of the Cabbage and the softness that you desire, you might need to cook further with extra Water.
- How to make Cheesy White Sauce: - 1. Microwave Method - Place Butter and Flour in a heat-proof bowl. Heat in the microwave for 30 seconds or until Butter melts. Mix well with a whisk.
- Add cold Milk (but DO NOT try to whisk), and heat in the microwave for 1 minutes. (This process is to warm the Milk.) Whisk well until the mixture is well combined and smooth.
- Heat in the microwave for 1 minute, take it out and whisk well, then heat again for about 1 minute and bring to the boil. Once it’s boiled and thickened, take it out and whisk well until smooth. Add Cheese and mix well. Season with Salt and White Pepper.
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- Saucepan Method - Melt Butter in a saucepan over medium heat. Add Flour and cook, stirring with a wooden spoon, until mixture bubbles. Gradually add Milk, constantly stirring.
- Bring to the boil, then reduce heat to simmer, stirring constantly, until mixture thickens. Add Cheese and mix well. Season with Salt and White Pepper.
Slightly caramelised bottom adds extra flavour. Cut the hard tips off of the bottom of the shimeji mushrooms. Napa cabbage, also known as Chinese cabbage, an excellent source of Vitamins C, has an elongated head-barrel-shaped, of overlapping, tightly wrapped, broad. Cut cabbage and kabocha into bites. Prepare a pot then add half a cup of sake, water and sliced ginger.
So that is going to wrap it up for this exceptional food pan-steamed cabbage & cheesy white sauces recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
