Stuffed Cabbage Rolls
When you have large leaves of a cabbage
With hijiki and shiitake In fresh tomato sauce Vegetables only
Ingredients
Cabbage (large leaves)
Ground meat
Vegetables (onion, green onion, carrot, etc.)
Salt & pepper
Consomme or soup stock
Bread crumb, milk, egg (optional)
Toothpicks
Directions
Remove the cabbage leaves one by one (Can remove the thick stems, and mix inside the stuffing)
Boil the leaves briefly and let it cool
Chop the vegetables fine and mix with meat, salt & pepper
As an option, add an egg and/or bread crumb softened by milk to make the stuffing soft
Roll the meat mixture with a leaf (*), and close with a toothpick
Boil water, consomme/soup stock, etc. and add the rolls
Simmer for a while. Tastes better overnight.
Note
Can be cooked in tomato sauce, wine, etc.
For Japanese flavor, add shiitake, hijiki, etc in the mixture, and cook in dashi soup
* How to roll
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