Stew of Cabbage and Minced Meat

This is a very popular dish in Japan but not a traditional Japanese cuisine. This is categorized as “Western cuisine” that the recipe originally comes from Europe or U.S. and has been arranged by Japanese chef.

Minced meat can be pork or beef, or mixed. Whole leaves of cabbage are needed. Some steamed rice can be added if you prefer soft pate.

Ingredients
Cabbage　　　　　　10 leaves
Minced meat　　　　　500g
Onion　　　　　　　　1/4pcs
Egg　　　　　　　　　1pc
Carrot　　　　　　　　100g
Mushroom　　　　　　5pcs
Canned tomato　　　　1pc
Soup stock (chicken)　200㏄
Bouillon cube　　　　　2pcs
Bay leaves　　　　　　2pcs
Nutmeg　　　　　　　　1g
Salt　　　　　　　　　　1tbs
Pepper　　　　　　　　as needed

How to cook
1. Cut off core of cabbage and boil in a large pan. Peel leaves one by one. Take out from boiling water after leaves are softened (don’t cook too much).
2. Chop onions. Mix with minced meat, egg, nutmeg, salt (1g), and pepper in a bowl.
3. Cut off thick stems of cabbage and slice them. Slice carrot and mushrooms. Place in a pan.
4. Spread cabbage leaf. Place mixed meat and wrap. Use toothpick to fasten the roll. Place rolls in a pan.
5. Add canned tomato, soup stock, and water to cover all the rolls. Boil and remove bubbles. Add bouillon cubes, bay leaves, and salt. Cook for 1 hour. Taste and add more salt if needed.
6. Cook for another 6 hours. You can stop heating once in a while. Cover the pan while cooking.