Recipe: Perfect Superb Cabbage Rolls Simmered in Consommé

Recipe: Perfect Superb Cabbage Rolls Simmered in Consommé Delicious, fresh and tasty.

Superb Cabbage Rolls Simmered in Consommé. Superb Cabbage Rolls Simmered in Consommé step by step. Put a small amount of water in a pan and add the quail eggs. Peel the tiny onions and remove the cores with a small knife.

These take some effort but are delicious!

It's easier to boil the cabbage leaves before removing the core parts.

The bottom of the pan is lined with the removed.

You can have Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you cook that.

Ingredients of Superb Cabbage Rolls Simmered in Consommé

1. Prepare of leaves Cabbage.

2. Prepare of Bay leaf.

3. It’s of Hard-boiled quail eggs.

4. It’s of Kampyo.

5. Prepare of Bacon.

6. You need of Soup stock cubes.

7. Prepare of onions.

8. You need of clusters Broccoli.

9. Prepare of Filling.

10. Prepare of Ground pork.

11. Prepare of Pepper.

12. It’s of Nutmeg.

13. It’s of Salt.

14. It’s of Egg.

15. Prepare of Panko.

16. You need of Onion (finely chopped).

17. It’s of Vegetable oil.

These take some effort but are delicious!

It's easier to boil the cabbage leaves before removing the core parts.

The bottom of the pan is lined with the removed cabbage cores, so you don't have to worry about the rolls.

Place the rolled cabbage rolls into a pot, lining the bottom of the pot without leaving any space between them.

Superb Cabbage Rolls Simmered in Consommé step by step

1. Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes..

2. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes..

3. Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. Theyre easier to handle if you leave the cores on..

4. Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so dont discard..

5. The cabbage leaves are now ready to go!.

6. Chop up the onion. Aim for about 5 mm cubes..

7. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky..

8. Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out..

9. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions..

10. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls..

11. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped..

12. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly..

13. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo..

14. Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat..

15. Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time..

16. Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over..

17. Here is how a roll looks cut in the middle..

These cabbage rolls were then simmered in bonito broth over low fire.

The hardest bit for me was in wrapping the pork balls in steamed cabbage leaves.

I just couldn't get them into neat little packages.

We ate these cabbage rolls with udon in bonito broth.

Kekkon Dekinai Otoko is one of my favorite Japanese dramas.