Cabbage rolls are pretty popular in East Europe, but I would say it’s also pretty common home cooking food in Japan as well. I remember that my mother often cooked cabbage rolls when I was small.
Cabbage Rolls Pot-au-feu
- 100 g Ground Chicken
- 100 g Onion
- 15 g Potato Starch
- 200 g Cabbage
Pot au feu
- 80 g Wiener
- 100 g Carrot
- 15 g Consomme
- Salt To taste
- Pepper To taste
- 500 ml Water
- Mince half the onion and slice the other half into thick slices.
- The carrots should also be half minced, then cut the other half into chunks. Peel 4 layers of the cabbage and remove the core.
- The cabbage should be boiled first. Once boiled, all to cool, then dry with a paper towel.
- In a bowl, mix together the ground chicken, potato starch, salt, pepper, and onion using your hands. Mix until the mixture is consistent, then split it up into 4 equal parts.
- Roll each of the equal parts up with a piece of cabbage. Place the meat near the root of the cabbage, then roll towards the leafy end. Make sure to roll them tightly
- In a pot, add the water and consomme, then place the cabbage rolls core side down in the pot. Add the carrots, onions, and wieners, then turn on the heat.
- Heat for around 20 minutes while removing any scum that rises to the surface.
- Once everything is properly cooked, add salt and pepper to taste.