Baked Napa Cabbage
Cut Napa into halves or quarters, cook in boiling broth until tender.
Put the cooked cabbage in a serving plate or casserole and pour white sauce over the vegetable.
White Sauce or Bechamel Sauce
(makes 2 cups)
4 tbsp butter (or oil)
2 tbsp flour
2 cups warm milk (or 1/2 milk + 1/2 broth)
1 tsp minced garlic
salt and white pepper to taste
In a small sauce pan melt butter, add garlic, salt, and pepper,
stir in flour, add warm milk and cook until the sauce thickens.
Pour sauce over cooked napa, garnish with shaved ham, serve hot.
Cream Napa cabbage is a popular dish serve in Zhejian (浙江) region of China.
I made 2 substitutions for this dish: 1) I use butter instead of oil for the white sauce.
2) I use prosciutto to garnish instead of the traditional Chinese ham (similar to Virginia ham).
Note: The sauce should be very smooth, I didn't do a good job of tending to the sauce
while working on other things, but you get the idea.
This one was baked at 400F.