Superb Cabbage Rolls Simmered in Consommé

Name: Superb Cabbage Rolls Simmered in Consommé
Yield: 10 servings
Cuisine: American
Ingredients: 10 leaves Cabbage; 4 Bay leaf; 10 Hard-boiled quail eggs; 1 Kampyo; 10 slice Bacon; 2 Soup stock cubes; 5 small onions; 5 clusters Broccoli; 500 grams Ground pork; 1 dash Pepper; 1/2 tsp Nutmeg; 1/2 tsp Salt; 1 Egg; 3 tbsp Panko; 1 Onion (finely chopped); 1 Vegetable oil

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cookpad.japan @cookpad_jp

Superb cabbage rolls simmered in a clear soup.
My family loves this!
These take some effort but are delicious!

It's easier to boil the cabbage leaves before removing the core parts.
The bottom of the pan is lined with the removed cabbage cores, so you don't have to worry about the rolls getting burned. The cores are delicious too!
The bacon and tiny onions also add umami to the soup so it's really delicious!
How to boil quail eggs -. Recipe by Cooking S Papa

Superb cabbage rolls simmered in a clear soup.
My family loves this!
These take some effort but are delicious!

Ingredients

10 servings

10leaves Cabbage
4Bay leaf
10Hard-boiled quail eggs
1Kampyo
10 sliceBacon
2Soup stock cubes
5 smallonions
5clusters Broccoli
Filling
500 gramsGround pork
1 dashPepper
1/2 tspNutmeg
1/2 tspSalt
1Egg
3 tbspPanko
1Onion (finely chopped)
1Vegetable oil

Cooking Instructions

1

Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes.
2

Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes.
3

Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. They're easier to handle if you leave the cores on.
4

Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so don't discard.
5

The cabbage leaves are now ready to go!
6

Chop up the onion. Aim for about 5 mm cubes.
7

Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky.
8

Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out.
9

Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions.
10

Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls.
11

Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped.
12

Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly.
13

Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo.
14

Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat.
15

Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time.
16

Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over.
17

Here is how a roll looks cut in the middle.