Chinese Cabbage Cream Stew

• 1 box Store-bought cream stew roux
• 5 Wiener sausages
• 1 Onion
• 1 Carrot
• 1/8 Chinese cabbage
• 10 grams Butter
• 900 ml Water
• 200 ml Milk
• 2 slice Processed cheese slices
• 2 Potatoes

1. Cut the sausages and vegetables into bite-sized pieces.
2. In a saucepan, lightly saute the sausages and all vegetables except the Chinese cabbage in butter.
3. Add the Chinese cabbage along with water and cover the pot with a lid.
4. Let it simmer for about 20 minutes.
5. Turn off the heat for a moment, add the roux block and let it melt.
6. Cook the dish on low heat for about 10 minutes.
7. Add milk and let it cook for about 5 minutes.
8. Shred the cheese, and add to the pot, letting the stew simmer until the cheese melts.
9. It's finished!
10. This is the cream stew roux that I used this time.

roux, sausages, onion, carrot, chinese cabbage, butter, milk, potatoes

Taken from cookpad.com/us/recipes/152872-chinese-cabbage-cream-stew (may not work)