Soft Cabbage Rolls Simmered in Soup
I think simply-flavored cabbage rolls are the best.
If you use tender spring cabbage, the rolls will cook in a short time and be very tender.
Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.
Be generous with the salt and pepper in Step 2.
The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu
Soft Cabbage Rolls Simmered in Soup
I think simply-flavored cabbage rolls are the best.
If you use tender spring cabbage, the rolls will cook in a short time and be very tender.
Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.
Be generous with the salt and pepper in Step 2.
The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu
Cooking Instructions
- 1
Peel off the cabbage leaves one by one carefully, and boil in salted water. Cut the core parts off and shave any thick parts of the leaves thinly. Finely chop the onion. Finely chop the cut off bits of cabbage.
- 2
Combine the ground meat, onion, ★ ingredients and finely chopped cabbage core and knead together well.
- 3
Divide the mixture into 6 portions, and wrap each portion with cabbage into a roll. Secure the rolls with toothpicks.
- 4
Line the rolls in a deep frying pan, leaving no gaps. Add enough water to cover, and add the soup cube. Bring to a boil, and skim off the scum. Simmer over low heat for 30 minutes.
- 5
It's rather lightly seasoned, but adding a bit of grainy mustard will add a delicious accent.
- 6
If you mix in ketchup, it'll become tomato-flavored. Try topping the cooked cabbage rolls with cheese and baking it to make a cabbage roll gratinée. Try your own variations.
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