Creamed Cabbage with Bacon
The classic dish at a Shanghainese restaurant captivates with its creamy sauce and soft and flavourfully braised cabbage. CAMPBELL’S® Condensed Cream of Bacon Soup provides the creaminess and flavour while making this dish easy to prepare. Using bacon instead of aged ham gives a creative twist to this classic.
Directions
- Rinse and cut cabbage lengthwise into quarters and set aside. Mix Cream of Bacon Soup and water.
- Lay cabbage flat onto a wide saucepan or a fry pan. Pour soup mixture over, and cook over medium heat, covered, for 12 minutes or until cabbage is very soft. If adding additional bacon, fry on a dry pan until very crispy.
- Remove cabbage to a plate. Boil the sauce on high heat to thicken and pour over cabbage. Garnish with crumbled bacon.
Recipe Tips
- Napa cabbage may also be called Chinese cabbage but is not the same as bok choy.
- Instead of baby Napa cabbage, you can also use the centre of a regular size one. The large leaves that are peeled away can be cut into chunks and cooked the same way and makes the dish equally delicious.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are