Braised Napa Cabbage in Cream Sauce

It's only been 10 days but has everyone stuck to their New Year's resolution to eat healthier and stay fit? No other time are gyms flooded with folks hyper-motivated to meet goals built out cyclical tradition than now. I made my pact to avoid overeating a long time ago, and yes, I've fallen off that wagon many a times, but to be honest I was pretty oblivious to the problem. You'll see in this story how much trouble could be had from overeating.

It was never apparent to me that I was overweight because I was pretty happy in whatever state of yesteryears. I owe the current figure, for better or worse, to my little boy who single-handedly wrings out the fat and kicks my butt everyday. So thanks to you, Alex, I have a good reason to replenish my closet.

Since everyone seems to have a sworn cabbage soup recipe that will melt the fat off, I thought I'd add another one. I'm not sure if this is going to do much to melt the fat but it is surprisingly elegant for a simple recipe. This recipe comes from chef Ken Hom who is a renown authority on Chinese cuisine. While the recipe does not call for cream, the resulting flavor and body of the broth resembles a creamy soup. This is a dish good for any night but also has space at the table for a special occasion.

Braised Napa Cabbage in Cream Sauce
Slightly adapted from Ken Hom Complete Chinese Cookbook
Ingredients

• 1 lb Napa cabbage
• 1 Tablespoon vegetable oil
• 3 large garlic cloves, peeled and thinly sliced 
• 2 cups chicken stock or water 
• salt and pepper
• 2 teaspoon cornstarch

Method

1. Cut the Chinese leaves into 2 inch wide strips. Heat the wok. Add oil and heat until hot and slightly smokey. Add the garlic, stir-fry for 15 seconds. Add the cabbage leaves, stir-fry for 2 minutes. Add the stock or water to the wok, season with salt and pepper to taste. Reduce heat, cover the pan and simmer on a low heat for 15 minutes, until the cabbage leaves are softened. Using a slotted spoon, remove the cabbage leaves from the pan and place into a serving dish. 
2. Reduce the remaining liquid by half. Mix the cornstarch with roughly 1 Tablespoon cold water and add to the broth. Heat through to thicken. Pour the thickened stock over the cabbage leaves and serve at once.

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