Stew with Plenty of Napa Cabbage

• 1/2 Napa cabbage (Slice the core and roughly chop the leaves)
• 2 Onions (sliced)
• 1 Carrots (cut into bite sized chunks)
• 300 grams Meat (chicken wings or thighs)
• 1 carton Milk
• 100 grams Heavy cream
• 1 Vegetable oil
• 4 cubes Soup stock cube
• 1 tsp Salt (for the vegetables)
• 1 Salt and pepper
• 3 tbsp of each Butter and flour (mixed together)
• 1 between 6 and 8 large cubes Stew stock cubes (whichever you like)
• 1 head Broccoli (boiled)

1. Take the onion and the chopped core of the cabbage and saute in vegetable oil until wilted.
2. Add meat and cook it until its colour changes.
3. Add carrot and cabbage leaves, then 1 teaspoon of salt and bouillon cube.
4. Cover the pot and allow the vegetables to cook in their own moisture.
5. Add the carton of milk, then add butter and flour mixture and stew stock cubes.
6. Add heavy cream, and it's done.
7. However, the dish is OK without it.
8. Serve the stew in bowls and top with broccoli.
9. I also recommend trying this with soy milk.

cabbage, onions, carrots, chicken, milk, heavy cream, vegetable oil, cubes soup stock cube, salt, salt, butter, between, broccoli

Taken from cookpad.com/us/recipes/155888-stew-with-plenty-of-napa-cabbage (may not work)