Chinese Creamed Cabbage 奶油津白 (nǎi yóu jīn bái) is actually a Beijing dish but very popular in Shanghai cuisine. It’s refreshing, nutritious and very easy to make.
Chinese cabbage 大白菜 (dà bái cài) or usually just 白菜 (bái cài) generally refers to napa cabbage for Mandarin speakers. However, 白菜 in Cantonese is “bak choy” which is what we know as “bok choy”. In Cantonese, napa cabbage is 黃芽白 (Cantonese: wong nga bak) or 紹菜 (siu choy). Bok choy for Mandarin speakers is 小白菜 (xiǎo bái cài).
In Cantonese, 津白 (Cantonese: jun bak) is the same as 黃芽白 (wong nga bak) is the same as 紹菜 (siu choy). This is the napa cabbage that is longer in length. Then, there is the big round type which we just add the word 大 (dai) or “big” in front. There’s also the baby napa we call 娃娃菜 (wa wa choy). Glad we clarified that!
In my Chinese Creamed Cabbage 奶油津白, I actually used baby napa instead of regular napa so that the length of the whole vegetable can fit in my dish. I also find that baby napa is less fibrous and sweeter which is very suitable for this dish. But you can use whichever one you have available to you.
The Jinhua ham is the seasoning for the cabbage. If you don’t have Jinhua ham, you can use any ham and also some broth instead of water to flavour the cabbage. Goji berries are naturally warming to the body and are can reduce the coldness of the napa cabbage. This dish is in perfect harmony and full of nutrients. It’s a big hit with kids who don’t usually like vegetables because the napa cabbage is soft and has lots of sauce. If you’re tired of making the same kinds of vegetable dishes every day, why not give this one a try?!
Chinese Creamed Cabbage 奶油津白
Ingredients
- 2 Baby napa cabbages (approx. 500g)
- 10 slices Jinhua ham , julienned or thinly sliced
- 1 tsp Garlic , chopped
- 2 slices Ginger
- 30 Dried goji berries (small handful)
- 2 c Water
- ½ c Milk , whole milk will give you a whiter sauce
- 2 tsp Cornstarch
- 1 tsp Fish sauce
- ½ tsp Sugar
- 1 tbsp Oil or butter
Instructions
- Slice the napa cabbage vertically, how many slices you make depends on how big your napa cabbage is.
I kept mine at approx. 3cm wide so that it can be bite-size. I also kept one end still attached to the core for better asthetics 
- Julienne the Jinhua ham, chop garlic and prepare 2 slices of ginger
You may also want to keep the ham in larger pieces if desired - Soak dried goji berries in water
- Prepare ½ c milk with 2 tsp cornstarch in it. Mix well
Cornstarch is usually not added traditionally, however, I like the sauce a little bit thicker and not runny like a broth. You may choose not to add - In a pan, heat on medium-high heat, add 1 tbsp oil, add ginger and garlic. Fry until aromatic
- Add Jinhua ham. Stir-fry for 30 seconds
- Add napa cabbage into the pan
- Add 2 cups of water and cover with lid. Cook for 10 minutes
- Once 10 minutes are up, napa cabbage should be cooked and soft but not to the point where they fall apart. Put the napa cabbage on a serving plate
- Strain goji berries and add it to the pan. Cook for 1 minute
- Stir the milk mixture and add it to the pan. Stir until liquid thickens
- Taste test. Add fish sauce and sugar to adjust taste.
Since the salt content of the ham may vary, the amount of fish sauce and sugar you need to add will vary too. I added 1 tsp fish sauce and ½ tsp sugar to mine - Pour over the napa cabbage
You may also gather the Jinhua ham and put it on top of the napa cabbage before pouring on the sauce - Serve
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