About the Recipe
When I was a schoolgirl, this dinner dish was considered a big treat in our home. The ingredients weren't particularly exotic but it was the way it was made that seemed so special - rolled cabbage is a Western dish but i fits right into the Japanese culture where the idea of wrapping foods into little parcels is second nature.
Ingredients
6 sweetheart cabbage leaves
250g minced pork
120g onion
1/2 large egg, beaten
a pinch of salt & pepper
90g carrot
90g turnip
1.5 tsp bouillon powder
400ml water
6 toothpicks
Preparation
finely mince the onion
slice off the thick parts off the cabbage stalks and mince them finely
put the minced pork, onion, minced cabbage stalk, egg, salt & pepper in a bowl and mix well
peel and cut the carrot into chunks and repeat with the turnip
blanch the cabbage leaves in boiling water for 1 min
divide the meat mixture into 6 portions
place one portion onto each cabbage leaf, then roll & wrap
securing with a toothpick
place the 6 cabbage rolls in a frying pan, add the water & the bouillon powder
bring to the boil and simmer over a medium heat for 30 mins with the lid on
your rolled cabbage leaves are ady - serve with Japanese rice and perhaps bowls of miso soup