1. Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
2. In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
3. In a small bowl, whisk the cornstarch into the evaporated milk. 4. Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
5. Add the stock and bring to a boil.
6. Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
7. When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
8. Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.
1。去掉外茎的硬茎，切下的核心。清洗剩余的茎和排水。切茎横切成片，丢弃上部叶。
2。在一个大平底锅或炒锅，带上足够的水覆盖白菜煮。煮白菜在漏勺分1排。用纸巾擦干白菜干。（如用锅煮白菜，用纸巾擦干）。
3。在一小碗中，加入玉米淀粉放入炼乳。4。预热锅，加入油。当油热，加入盐和姜片。把白菜煮一分钟，直到把卷心菜加热。抛弃生姜。
5。加入股票，使之沸腾。
6。把白菜推到锅边，中间的一个“好”。把牛奶和玉米淀粉快速restir，然后添加在锅中的鸡汤，高速搅拌勾芡。
7。当酱油变稠时，搅拌混合所有的东西。季节用胡椒和盐调味。
8。装饰奶油白菜切碎的火腿、葱。立即上桌。
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