Baked Cabbage and Butter

Ingredients:

1.2kg Chinese cabbage

120g pork loin

5T butter

1/2C chopped onion

5T flour

Mixture1(2t salt, 1t sugar, 2C water)

Mixture2(2.5C retained cabbage soup, 0.5C evaporated milk)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut pork loin into paper-thin bite-size pieces; rinse cabbage lightly; drain and cut into bite-size pieces. Precook cabbage pieces in boiling water until soft (add stalk pieces of cabbage first); remove and drain.

2)Heat pan and 4T oil; stir-fry pork loin until it changes color; add cabbage and stir-fry briefly over high heat; add Mixture1 and turn heat to medium and cook 10 minutes; remove and drain off liquid to a bowl (retain). Place cabbage in a casserole.

3)Heat pan and butter; sauteed onion until soft; add flour and stir-fry over low heat until fragrant; add Mixture2 and mix; pour over cabbage, preheat oven to 350 degree Fahrenheit; bake cabbage casserole for 20 minutes; remove and serve.

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