japanese-style rolled cabbage

• u.s.
• metric

ingredients:

• 8 cabbage leaves
• 1 1/2 onions
• 14 ounces ground pork or beef
• 1/2 ounce bread crumbs
• 2 1/2 tablespoons soy sauce
• a little salt
• a little pepper
• 1 tablespoon salad oil
• 2 cups bonito soup stock
• 3 quarts water

step 1:

Bring the water to a boil and add the cabbage for 5 minutes. After boiling, drain the cabbage in a colander and cool. Cut the stems from the cabbage leaves after they cool. Chop up the stems and set a side the cabbage leaves for later.

step 2:

Chop the 1/2 onion. Heat the 1 tablespoon salad oil in a frying pan over a medium flame and sear the onion until it turns a brownish color. Remove from the heat and cool the seared onion for more than 20 minutes.

step 3:

Thinly slice the whole onion.

step 4:

Mix the ground meat, cooled seared onion, bread crumbs, chopped stems, salt and pepper in a bowl. Form into 8 cylindrical patties.

step 5:

Wrap a cabbage leaf around each patty.

step 6:

Place rolled cabbage in a pan. Add the sliced onion (Step 3), bonito soup stock and soy sauce. Cover and boil 20 minutes on medium heat.