How to cook the aunthentic japanese Kyabetsu rolls

I propose a trip.
A culinary odyssey of Japanese colors.
Let's marvel at these cabbage rolls stuffed with meat that, while it's true they take time to prepare, they'll end up catapulting you into a delicious world of flavors and textures. Charge batteries and dispose to flavor your kitchen, today we travel far ...

INGREDIENTS (4 people)
12 cabbage leaves
1/2 large onion
2 liters of water
450 g of minced meat (pork and veal)
20 g of Panko (Japanese breadcrumbs)
2 tbsp of milk
1 tbsp of nutmeg
1 tooth chopped garlic
2 leaves of Laurel
1 jar of chopped tomato (or whole tomato)
1 cup (240 g) of chicken broth or vegetables
white wine vinegar
1 tbsp of butter
olive oil
Fresh coriander
Salt and ground black pepper

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Makings.

Finely chop the onion in brunoise and sauté it in a pan with a spoonful of olive oil. We will have about 15-20 minutes on moderate heat.

We remove the stem to the cabbage. In a pot we boil 2 liters of water (with a pinch of salt) and cook the cabbage. During the process (which will take us about 5 minutes) we carefully separate the leaves that will come off easily.

We went immediately to a bowl with ice to cut the cooking and keep its color alive. Drain the excess water from the leaves and dry. We cut the stems of the leaves and finely chop them, their mission is in the filling. In a bowl pour the minced meat and add the sofrita onion from before and the stems chopped cabbage. We mix well.

Add 1 whole egg, panko (or breadcrumbs), milk and salt and pepper well. We remove to integrate all the ingredients, cover with plastic wrap and the refrigerator.

30 minutes later... We have a cabbage leaf (which we will close so that nothing comes out) and sprinkle a little flour on top. We take a spoonful of the stuffing and roll up with love, closing the sides well. NOTE: We can finish "pricking" with a stick the blade to make sure it seals perfectly

In a low, wide pot, add 2 tablespoons of olive oil, the bay leaves and the garlic clove very chopped. We sofreimos 1 minute and add the pot of chopped tomato. Immediately add the white wine vinegar and stir. We pepper to taste.

We carefully place all the cabbage rolls in the pot, which cover the whole surface well. Add the chicken or vegetable broth (if it is hot much better) and cover with silver paper (to which we will make a small hole in the center and then with the lid of the pot. We cook for 30 minutes over medium heat. Uncover and toss the butter until it melts and gives creaminess to the sauce.

In a plate we have two rolls, we water with the sauce and sprinkle over a bit of chopped fresh coriander. Take advantage!


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