Stewed cabbage hotpot







Cook Time

15-20 Min


  • 300g/11oz Chinese cabbage, shredded
  • 200g/7oz tofu, cubed and dry-fried
  • 8 dried Chinese mushrooms, soaked and chopped
  • 1 carrot, sliced
  • 2 teaspoons salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Put all the ingredients except the parsley in a large flameproof casserole dish, and pour over enough water to cover.
  • Bring to the boil, reduce the heat and simmer for about 15 minutes until the vegetables are tender.
  • Scatter with the parsley, and serve immediately.

Points to remember

  • Wash cabbage thoroughly and remove any damaged or wilted leaves.
  • Exercise caution when using a knife to chop or slice the cabbage to prevent injuries.
  • Check for any foreign objects or insects in the cabbage before cooking.
  • Use a pot that is suitable for stewing and has a tight-fitting lid.
  • Be cautious when handling hot liquids and use oven mitts or pot holders to prevent burns.


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