Peel the cabbage leaves one by one. Shave off the hard core, and blanch the leaves lightly. Leave to cool.
Chop the onion finely. Cover loosely with plastic wrap and microwave for about 1 minute at 500w. Leave to cool.
Combine ground meat, onion, egg, panko and salt and pepper in a bowl. Mix and knead with your hands until sticky.
Use 1 cabbage leaf if they're big, or 2 to 3 leaves if they're small or have holes in them, for each roll. Put some of the meat mixture on each leaf or set of leaves and roll up tightly.
Place the rolls in a pan with the seam side down.
Add the ☆ ingredients to the pan and heat. When it comes to a boil, skim off the scum.
Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
Make the white sauce. Take the root end off the shimeji mushrooms and shred apart. Cut the king oyster mushrooms in half lengthwise and crosswise, then slice about 3mm thick.
Heat butter in a pan and sauté the mushrooms.
When the mushrooms have wilted, mix in the cake flour.
Turn the heat off and mix in the milk gradually.
When the milk has blended in nicely, turn the heat on again and add 1 tablespoon of soup stock granules and salt and pepper to season. Simmer until the sauce has thickened.
Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste. Serve.
The tomato version of rolled cabbage is: Recipe ID: 2148365
Story Behind this Recipe
I was a bit bored with the usual cabbage rolls. I made a variation with creamy white sauce, which my family loves.
To prevent the cabbage rolls from falling apart: after rolling them, pack them as tightly as possible in the pan in step 5. When making the sauce, if you mix the milk in little by little, mixing it diligently, there will be no lumps.