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Rōru kyabetsu - En-tete

Rōru Kyabetsu

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4.91/5 (11)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main course
Cuisine: Japanese
Servings: 4
Author: Marc Winer

Ingredients

Filling

  • 300 g ground beef and pork mix 50/50
  • 8 cabbage leaves
  • 0.5 onion finely chopped
  • 6 tablespoons panko
  • 4 tablespoons whole milk
  • 1 egg
  • 0.5 teaspoon salt
  • pepper to taste
  • 2 pinches ground nutmeg optional

Broth

  • 400 g canned crushed tomatoes
  • 400 ml water
  • 1 tablespoon bouillon powder
  • 4 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • salt to taste
  • pepper to taste

Procédé

Preparing the cabbage

  • Remove the cabbage core: cut a cone into the base with the tip of a knife to loosen it.
  • Lower the whole cabbage into a large pot of boiling water.
    Rōru kyabetsu - Plonger le chou entier dans une grande casserole d'eau bouillante.
  • Peel off the leaves one at a time as they soften, until you have 8 leaves.
    8 cabbage leaves
  • Set aside and let the leaves cool.
  • Shave down the thick ribs of the leaves, then finely chop the trimmings.
    Rōru kyabetsu - Découper finement les côtes épaisses des feuilles, puis les hacher.

Preparing the filling

  • Place the chopped onion in a microwave-safe bowl, cover with plastic wrap, and microwave at 600 W for about 1 minute.
    0.5 onion
    Rōru kyabetsu - Couvrir l'oignon de film alimentaire.
  • Let the onion cool completely.
  • Soak the panko in the milk.
    6 tablespoons panko, 4 tablespoons whole milk
    Rōru kyabetsu - Humecter le panko avec le lait.
  • In a large bowl, combine the ground meat, chopped cabbage ribs, onion, soaked panko, egg, salt, pepper, and ground nutmeg.
    300 g ground beef and pork mix, 1 egg, 0.5 teaspoon salt, pepper, 2 pinches ground nutmeg
    Rōru kyabetsu - Dans un saladier, réunir la viande hachée, les côtes de chou hachées, l'oignon, le panko, l'œuf, le sel, le poivre et la noix de muscade.
  • Knead well until sticky and cohesive.
    Rōru kyabetsu - Pétrir jusqu'à obtenir une texture collante.
  • Divide the filling into 8 portions and shape each into a log.
    Rōru kyabetsu - Façonner la farce en boudins.

Assembly and cooking

  • Place a portion on a cabbage leaf, roll once, fold in the sides, then roll up tightly.
    Rōru kyabetsu - Rouler une fois, rabattre les côtés, puis rouler jusqu'au bout de la feuille.
  • Secure each roll with a toothpick and arrange the rolls snugly in a pot.
    Rōru kyabetsu - Fixer avec un cure-dent.
  • Add the tomatoes, water, bouillon powder, ketchup, and Worcestershire sauce.
    400 g canned crushed tomatoes, 400 ml water, 1 tablespoon bouillon powder, 4 tablespoons ketchup, 2 tablespoons Worcestershire sauce
    Rōru kyabetsu - Ajouter les tomates, l'eau, le bouillon, le ketchup et la sauce Worcestershire.
  • Bring to a boil, then cover and simmer over low heat for about 30 minutes.
    Rōru kyabetsu - Couvrir et laisser mijoter à feu doux environ 30 minutes.
  • Taste and adjust the seasoning with salt and pepper at the end of cooking.
    salt, pepper
  • Remove the toothpicks just before serving.

Notes

A classic Japanese-style stuffed cabbage, simmered until tender in a savory-sweet tomato sauce with ketchup and Worcestershire sauce.
  • Blanch the whole cabbage after removing the core: the leaves will release on their own as they soften and are less likely to tear.
  • Add a little chopped bacon or a few shimeji mushrooms to the broth for extra depth.
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