Stewed Peking cabbage in European style

1. Cut off the lower third from the large head of Peking cabbage, cut into small equal Ingredients:

• Peking cabbage - 1 Piece (large, lower third)
• Vegetable broth - 1-1,5 Cups
• soy sauce - 2-3 Art. spoons
• ginger - 1 To taste (fresh or dried)
• garlic - 1 To taste (crushed or powder)
• salt - 1 To taste (do not overdo it!)

Instructions

1. Cut off the lower third of the large head of Peking cabbage, cut into small, even lengths and fold into a deep frying pan. 2. Pour cabbage half by any vegetable broth, which you usually use for cooking soup. 3. Serve cabbage with a grated root of ginger, garlic or garlic powder to taste, and a few spoons of soy sauce. 4. Stew the cabbage under the lid on medium heat until the cabbage is soft. Attention! Do not let the cabbage lose its elasticity! Do not keep it on fire for more than 8-10 minutes. The smaller you cut cabbage stems, the easier they are to boil. 5. The garnish can be served both cold and hot to meat or mushroom dishes.

Servings: 3-4