Chiiton's melt-in-your-mouth cabbage rolls are absolutely amazing — even the soup is so good you can turn it into risotto! ♪
Ingredients
4 servings- Large cabbage leaves6-10
- Ground meat250g
- Onion1 small
- Egg1 small
- Milk50 cc
- Panko breadcrumbs1/2 cup
- Water1000 cc
- Bay leaves2
- ★Salt and black peppera pinch
- ★Bouillon cubes5
- ★Ketchup10 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Butter10g
- Coarsely ground black peppergenerous amount
Directions
70 min- 1
Place cabbage with the core facing down in a pot and boil in 1000 cc of water. Once softened, rinse immediately under running water, place in a colander, and drain thoroughly.
- 2
Finely chop 1 small onion and sauté until translucent, then set aside to cool.
- 3
Soak 1/2 cup panko breadcrumbs in 50 cc of milk.
- 4
In a bowl, combine 250g ground meat, cooled onion, soaked breadcrumbs with milk, 1 small egg, and ★salt and pepper. Mix well by hand until sticky.
- 5
Divide into 6-8 portions and form into balls. Wrap each portion in one cabbage leaf with the core facing inward, and secure with 2 toothpicks.
- 6
Bring 1000 cc water to a boil in a pot, add ★5 bouillon cubes, ★10 tbsp ketchup, ★3 tbsp mirin, ★1 tbsp sugar, and ★2 bay leaves. Adjust to medium heat.
- 7
Place the cabbage rolls in the pot, cover with parchment paper as a drop lid, and simmer for 30 minutes.
- 8
Remove the lid, simmer for an additional 10 minutes until thickened, then add ★10g butter and generous coarsely ground black pepper. Mix well and simmer for 5 more minutes.
- 9
When the soup is creamy and the cabbage is tender, it's ready to serve. You can also add rice to the leftover soup to make risotto.
Tips
The cabbage rolls are done when the cabbage is very tender and the soup has a silky consistency. We recommend simmering covered for 30 minutes, then uncovered for 10 minutes. If you have leftover soup, try making risotto by adding rice!
Nutrition
Per serving- Calories262 kcal
- Protein12 g
- Fat10.5 g
- Carbs27.5 g
- Sodium2.1 g
Chiiton's melt-in-your-mouth cabbage rolls are absolutely amazing — even the soup is so good you can turn it into risotto! ♪
Ingredients
4 servings- Large cabbage leaves6-10
- Ground meat250g
- Onion1 small
- Egg1 small
- Milk50 cc
- Panko breadcrumbs1/2 cup
- Water1000 cc
- Bay leaves2
- ★Salt and black peppera pinch
- ★Bouillon cubes5
- ★Ketchup10 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Butter10g
- Coarsely ground black peppergenerous amount
Directions
70 min- 1
Place cabbage with the core facing down in a pot and boil in 1000 cc of water. Once softened, rinse immediately under running water, place in a colander, and drain thoroughly.
- 2
Finely chop 1 small onion and sauté until translucent, then set aside to cool.
- 3
Soak 1/2 cup panko breadcrumbs in 50 cc of milk.
- 4
In a bowl, combine 250g ground meat, cooled onion, soaked breadcrumbs with milk, 1 small egg, and ★salt and pepper. Mix well by hand until sticky.
- 5
Divide into 6-8 portions and form into balls. Wrap each portion in one cabbage leaf with the core facing inward, and secure with 2 toothpicks.
- 6
Bring 1000 cc water to a boil in a pot, add ★5 bouillon cubes, ★10 tbsp ketchup, ★3 tbsp mirin, ★1 tbsp sugar, and ★2 bay leaves. Adjust to medium heat.
- 7
Place the cabbage rolls in the pot, cover with parchment paper as a drop lid, and simmer for 30 minutes.
- 8
Remove the lid, simmer for an additional 10 minutes until thickened, then add ★10g butter and generous coarsely ground black pepper. Mix well and simmer for 5 more minutes.
- 9
When the soup is creamy and the cabbage is tender, it's ready to serve. You can also add rice to the leftover soup to make risotto.
Nutrition
Per serving- Calories262 kcal
- Protein12 g
- Fat10.5 g
- Carbs27.5 g
- Sodium2.1 g
Tips
The cabbage rolls are done when the cabbage is very tender and the soup has a silky consistency. We recommend simmering covered for 30 minutes, then uncovered for 10 minutes. If you have leftover soup, try making risotto by adding rice!