Cabbage Rolls
cookpad.japan @cookpad_jp
I wrote in my 6th grade yearbook that I liked cabbage rolls. These are my mom's cabbage rolls that I have been eating since I was a child.
Select a pot in which you can tightly line up the cabbage rolls so that they don't move around, and slow-boil over a low heat so that they don't dance around. It takes about 15 minutes in a pressure cooker. Recipe by Keyua
Open in Cookpad AppCooking Instructions
- 1
Bring water for boiling the cabbage to a boil. Finely chop the onions, lightly rub with salt, and microwave for 3 minutes without plastic wrap.
- 2
Gently pluck off each cabbage leaf taking care not to tear it, and boil in hot water until it wilts. (The stem is OK hard.) Drain in a sieve.
- 3
Remove a bit of the stem with a knife.
- 4
Let the onions from Step 1 cool, and soak the panko in milk. Mix in the ○ ingredients and thoroughly knead together. Divide into 4 equal portions.
- 5
Place the meat onto the cabbage leaves. Add half a leaf of the cabbage set aside for corrections to the center.
- 6
Roll it up from the front.
- 7
Tuck in just one side, and continue wrapping.
- 8
Finish rolling.
- 9
Push the other end into the meat with your finger. Adjust the overall shape of the roll.
- 10
Choose a pot that the cabbage rolls won't move around in when you line them up tightly inside. (Shown above is double the portions). Bring the soup ingredients to a boil, and add in the cabbage rolls.
- 11
Cover with a drop-lid, cover the pot with a lid, and cook for 50 minutes -1 hour (15 minutes if using a pressure cooker) over a low heat. Season with salt and pepper.
- 12
Done!
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