Chinese Cabbage in Cream Sauce

Chinese Cabbage in Cream Sauce

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Servings: 6
Calories: 174


  • 1 Tbs Butter
  • 1 Tbs Sesame oil
  • 3 Spring onions scallions, thinly sliced
  • 2 Small Chinese cabbages coarsely shredded
  • Salt and pepper to taste
  • 1 Tbs White wine vinegar
  • 4 floz Single light cream
  • 2 tsp Soy sauce


  • Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes.
  • Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp.
  • Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil.
  • Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
Calories: 174 kcal
Carbohydrates: 19 g
Protein: 5 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 191 mg
Potassium: 556 mg
Fiber: 8 g
Sugar: 10 g
Vitamin A: 614 IU
Vitamin C: 112 mg
Calcium: 140 mg
Iron: 2 mg
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