Japanese beef cabbage roll

和牛のロールキャベツ

Ingredient

Japanese beef minced meat
600g (shank or round division)
Onion
1/2pce (chopped into small size)
Salt
6g
Leaves of cabbage
6pcs (leaves slightly bigger)
Bouillon cube
1pcs
Can of hall tomato
1pcs
Salt
as appropriate
Pepper
as appropriate
Sugar
as appropriate
  • 1

    Minced meet, onion, and salt 5g mixed in a bowl and make small ball each 100g.
  • 2

    cabbage boiled quickly and refresh with ice bath and drain up and cut moisture off.
  • 3

    Put ① on cabbage leaves and wrapped. Fasten with a toothpick.
  • 4

    Pour 600cc water into UNILLOY 22cm casserole, add bouillon cube and boil. Place ③ in the pot and cook low heat about 20 minutes.
  • 5

    Remove the cabbage rolls from the pot, add tomato sauce to make bouillon soup. Adjust the taste with salt, pepper and sugar.
  • 6

    Serve ➄ on a plate and place a cabbage roll on.

このレシピのカテゴリー

Takeshi Akiyama

Takeshi Akiyama – Profile

After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.