Stewed cabbage hotpot

Stewed cabbage hotpot

ingredients
300g/11oz Chinese cabbage, shredded
200g/7oz tofu, cubed and dry-fried
8 dried Chinese mushrooms, soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh flat-leaf parsley

• Put all the ingredients except the
parsley in a large flameproof casserole dish, and pour over enough water to cover.
• Bring to the boil, reduce the heat
and simmer for about 15 minutes
until the vegetables are tender.
• Scatter with the parsley, and
serve immediately.
serves 4