cabbage and vermicelli stew

How to Make Chinese Cabbage and Vermicelli Casserole

Chinese cabbage and vermicelli casserole is a comforting, one-pot dish loved for its simplicity and umami-rich flavors. Here’s a step-by-step guide to making it at home.

Ingredients:

- 1 medium Chinese cabbage (napa cabbage), chopped

- 50g dried vermicelli, soaked until soft

- 3 cloves garlic, minced

- 1 tbsp ginger, grated

- 100g ground pork (or tofu for a vegetarian version)

- 2 tbsp light soy sauce, 1 tsp dark soy sauce

- 1 tsp sugar, ½ tsp white pepper

- 500ml chicken or vegetable broth

- 1 tbsp cooking oil, sesame oil (for garnish)

- Green onions, chopped (for garnish)

Steps:

1. Prep: Soak vermicelli in warm water for 10 minutes until soft, then drain. Chop cabbage into bite-sized pieces.

2. Sauté: Heat oil in a pot over medium heat. Sauté minced garlic and ginger until fragrant. Add ground pork, cook until browned.

3. Simmer: Toss in cabbage, stir-fry until slightly wilted. Pour in broth, add light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil.

4. Cook: Add drained vermicelli, reduce heat, and simmer for 5-7 minutes until cabbage is tender and vermicelli absorbs the broth.

5. Finish: Drizzle with sesame oil, garnish with green onions. Serve hot as a main or side dish.

Tips: For extra flavor, add a dash of rice wine or dried shrimp. Adjust seasoning to taste—some prefer a spicier kick with chili oil. This dish is versatile, perfect for chilly days or as a light, satisfying meal. Enjoy the harmony of tender cabbage, slippery vermicelli, and savory broth in every spoonful!