■Finely chop bacon and onions, sautéed in butter for 3 minutes, and let cool
Margarine (or butter)
■Soak bread crumbs in milk
Bullion cubes (finely crushed)
2-3 cubes (12g)
Stick a knife in at an angle around the cabbage stem, and cut it out.
In a bowl, submerge the entire cabbage in boiling water, and let soak until it's soft enough to easily roll up the ingredients, tear off 1 leaf at a time, rinse with water, and spread out in a sieve.
Cut off the hard parts of the stems from the cooled cabbage, and finely chop. Cut a shallow notch into the portion where you cut off the hard parts of the stem.
Prepare the filling ingredients. Add [A], [B], [C], and the finely chopped steam into a bowl and mix together until it has become white and has clumped, and divide into 8 equal portions.
Divide the boiled cabbage leaves into 8 equal portions. Pair up big and small leaves.
Let's roll them up . Add one portion from step 4 on top of a small leaf.
Tuck the edges in while wrapping it up, and make a small cabbage roll.
Wrap it up in a larger leaf, and secure it with a toothpick. Make all 8 in the same manner.
Using a pot big enough that the cabbage rolls won't stack up, add the rolls from step 8, 600ml of water, and [D], cover with a droplid, and boil over low medium heat for 30 minutes.
Add ketchup, and boil for 20 minutes while shaking the pot back and forth to coat the rolls. Flip them over once after 10 minutes.
They become twice as delicious the next day. Try eating them the following day if you can . They will become extremely soft and easy to cut.
Story Behind this Recipe
These are the cabbage rolls my mother made for me when I was little. They are so soft that you can cut them with chopsticks, and the flavor is soaked in.
Step 2: The outer leaves will soften, so peel off each leaf one at a time. Step 3: You can roll these up nicely of you cut a notch into the part where you cut off the stem (as shown in the photo). Step 10: There isn't much broth, so ladle it on the cabbage rolls while boiling.