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
Juicy chicken based soup soaked in ground meat and cabbage.Print Pin Rate
Servings: 2 people
- 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.
I tried combining cabbage rolls with pot-au-feu. I made the meat filling easy and light by using ground chicken. The only flavouring is consomme, salt, and pepper, so it is simple and easy. The wieners add the perfect amount of saltiness as well. In the case that the cabbage rolls do not stay rolled, hold them in place using toothpicks. Just be sure to remove them when eating.
Calories: 263kcal | Carbohydrates: 29g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 403mg | Potassium: 797mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8451IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 2mg
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