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Cabbage Rolls in Consomme
Serves 2 (4 pieces) · About 50 min
Ground meat mixture rolled in boiled cabbage leaves and simmered until soft in consomme soup.
① Boil the cabbage→② Make the mixture→③ Roll→④ Simmer in the soup→⑤ Adjust the flavor
What to buy
Meat
Vegetables
Dairy, bread & seasonings
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How to make it
1
Peel off the cabbage leaves and boil them
- Put the cabbage on the cutting board and cut around the core with a knife. Gently peel off 4 big outer leaves so they don't tear
- Put about 1.5 L water in a pot and bring to a boil over high heat
- Add the leaves, boil over medium heat for about 2 min, drain in a colander and let cool
- Spread the leaves on the cutting board and slice off the thick rib at the base, holding the knife flat. Finely chop the ribs you cut off and use them in the meat mixture
How to tell it's doneThe leaves are soft and don't crack when you fold them.
2
Make the mixture
- Finely chop 1/4 onion on the cutting board
- In a small bowl, moisten 3 tbsp panko with 2 tbsp milk
- Put 200 g ground meat, 1/4 tsp salt, a pinch of pepper, the onion, the chopped ribs and the panko in a bowl and knead
- Divide into 4 equal portions and shape into logs (long ovals)
How to tell it's doneIt's sticky, and all 4 are about the same size.
3
Roll in cabbage
- Spread out a leaf with the base toward you
- Put one portion of meat on the near side and roll once away from you
- Fold the left and right sides of the leaf inward, then keep rolling to the end
How to tell it's doneYou can't see the meat from outside, and the end of the leaf doesn't come loose.
4
Arrange in a pot and simmer
- In a smallish pot, pack them in seam-side down with no gaps (if there are gaps, they unroll while simmering)
- Add 400 ml water and 2 tsp consomme granules and put over medium heat
- When it boils, turn to low heat, cover, and simmer about 25 min
How to tell it's doneA bamboo skewer goes easily into the middle, and the juice that comes out is clear. Cut one in half: there's no pink in the meat.
Be carefulIf the soup gets lower than half partway through, add 50 ml water.
5
Season and serve
- Taste the soup. If it's bland, add salt a pinch at a time
- Put the cabbage rolls in deep plates and pour the soup over them
ReadyThe cabbage is soft and you can cut it with chopsticks.
📚 Learn more about this dish
If it didn't work out
It came untied while simmeringThe seam was facing up, or there were gaps in the pot. Next time, pack them tightly seam-side down.
The leaves tear and won't rollThey weren't boiled long enough and are stiff. Boil 30 sec more. Use 2 torn leaves layered together.
The cabbage is toughNot simmered long enough. Simmer over low heat 5 min more at a time.
The soup is weakAdd salt a pinch at a time, tasting each time.
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