Japanese style cabbage rolls

さっぱり和風ロールキャベツ

Point

By without using minced meat, just wrapped with pork and sliced carrot​​, you can cook very quickly.

Ingredient 4 servings

cabbage
1(small)
Sliced pork
200g
Salt and pepper
appropriate
Carrot
1/2
Broth
600cc
Soy sauce (low salt)
50cc
Mirin(sweet sake)
50cc
Salt
as appropriate
Thin green spring onion shoots
5~6
  • 1

    cabbage scooped out the core by petty knife.
  • 2

    Put ① into UNILLOY 22cm casserole and boiled.
  • 3

    After cabbage leaves come off one by one, drained up in a colander and cut moisture well. Cut off hard core chip by petty knife.
  • 4

    Carrots peeled to ribbon shape by peeler.
  • 5

    Sprinkle salt and pepper lightly on sliced pork.
  • 6

    Spread out ③ on a cutting board, put on ④ and ➄, and wrap around from the front. 
(To combine the large leaf and small leaf, make ⑥ about 8 pcs)
  • 7

    Place ⑥ in UNILLOY 22cm casserole tightly.
  • 8

    Add broth, mirin, soy sauce and salt, simmer 15 to 20 minutes with a drop lid.
  • 9

    Serve on a plate and sprinkle thin green spring onions.

このレシピのカテゴリー

Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.