Stuffed Cabbage with Egg

Name: Stuffed Cabbage with Egg
Yield: 2 servings
Cuisine: American
Ingredients: 4 leaves Cabbage; 1 Carrot; 2 Boiled eggs; 450 ml Water; 80 grams Hayashi rice roux blocks; 150 grams Minced pork; 1/4 Onion; 10 grams Panko; 2 tbsp Milk; 1 tbsp Mayonnaise; 1 Salt and pepper; 1/3 tsp Paprika powder

cookpad.japan @cookpad_jp

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls.

If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls.

If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

cookpad.japan @cookpad_jp

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls.

If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls.

If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

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Ingredients

2 servings

4leaves Cabbage
1Carrot
2Boiled eggs
450 mlWater
80 gramsHayashi rice roux blocks

150 grams Minced pork
1/4Onion
10 gramsPanko
2 tbspMilk
1 tbspMayonnaise
1Salt and pepper
1/3 tspPaprika powder

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Steps

1

Rinse the cabbage leaves and cut the stems. Wrap them together and microwave for 3 minutes at 600 W until soft.
2

In a bowl, mix the ingredients until sticky. Cut the boiled eggs in half and tuck into the patties.
3

Roll the patties and stems with the cabbage leaves. Put them into the pot roll end side down with the carrots. Add water and bring to a boil, reduce the heat to medium low and boil for 15 min. Skim off the surface scum. Add the roux and simmer for 10 minutes, and you're done.