Advertisement
Chinese Cabbage with Mushrooms, Noodles, and Almonds
Preparation info
- Serves
3
as a main dish
Appears in
Published 2001
Soft, sweetish cabbage, chewy noodles, and crunchy almonds make a comfy, homey supper or side dish for pork or chicken. Good old-fashioned butter melds textures and flavors; oil won’t do the trick.
Ingredients
- About
1¾ pounds ½ pound
Method
- Trim base and separate leaves of cabbage. Rinse. Stack and halve or cut in thirds lengthwise, then cut crosswise into ½-inch slices. If central core remains, thin-slice.
- Drop noodles into boiling salted water and cook until tender; drain.
- Meanwhile, heat 1
½ tablespoons
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe