Hot Cabbage Salad

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
cabbage leaves cheese (melting type) parsley	50g 5g 0.3g	200g 20g 1.2g
Seasonings	Serves 1	Serves 4

milk
salt
potato starch

100g
0.6g
3g

400cc
2.4g (1/2 teaspoon)
12g (1 tablespoon)

１	Cut the cabbage into bite-size pieces and cook in the milk until tender.
２	Season 1with salt and stir in the potato starch combined with the same amount of water to thicken the sauce. Remove from heat, add the cheese and allow it to melt. Sprinkle with minced parsley.