Simmered Layered Cabbage and Mince

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Trim the thick stems off the cabbage leaves, finely chop the stems and set them aside.
2. Blanch the leaves in boiling water for about a minute until just softened, then drain and let cool.
3. Heat the oil and butter in a frying pan over medium heat. Sauté the finely chopped onion for 3 to 4 minutes, until the edges start to brown. Turn off the heat and let it cool.
4. Soak the panko in the milk until it absorbs the liquid.
5. Add the remaining filling ingredients, the cooled onion and the chopped cabbage stems to the bowl and mix until sticky. Divide into 4 equal portions.
6. Place an 8-inch (20 cm) deep round bowl on the work surface and lay a cabbage leaf inside it. Spread one portion of filling over the leaf, up to 5 to 6 cm from the top edge.
7. Top with another leaf, turned 90 degrees from the one below, and spread another portion of filling. Repeat, finishing with a leaf on top.
8. Invert the bowl onto your palm, place the dome round side up into a pot, and push any protruding bottom edges underneath with a spatula.
9. Dissolve the tomato paste in the water and salt, then add this with the chicken stock to the pot.
10. Bring to a boil, reduce to medium-low or medium, cover with a drop lid and cook for 45 minutes, moving the dome occasionally with a spatula. Turn off the heat.
11. Slide a spatula under the dome, transfer it to a plate round side up, pour some broth over it, and cut into quarters to serve with the remaining broth.

Summarized from RecipeTin Japan's video. Watch it for the details.

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