Stewed Cabbage and Pork Mille-Feuille

Stewed Cabbage and Pork Mille-Feuille

The flavor of the pork seeps into the cabbage.
It is not as much of a pain as cabbage rolls, and it also looks good.
You can simply leave the rest up to the cooking pot once you finish the prep work.

Ingredients: 4 people (using a 20 cm pot)

About 1/2~1 whole head
Pork cut into strips
300 g
Sliced cheese
3-4 slices
Cake flour
as needed
1 cup (200 ml)
●Soup stock cubes
2 tablespoons
●Curry powder
1 teaspoon
Salt and pepper
a small amount


1. Peel off the cabbage leaves from the head, cut in half, and remove the stem.
2. Spread the cabbage out in the pot, and lightly sprinkle in the cake flour with a tea strainer.
3. Spread out the pork, and sprinkle with salt and pepper.
4. Rip up 1 slice of cheese into approximate sizes, and place on top. Sprinkle cake flour over everything with a tea strainer.
5. Repeat Steps 2-4 three times, and cover it with cabbage for the last step.
6. Add in the • ingredients and turn it on to a medium heat. Reduce to a low heat after bringing to a boil, and boil for 30 minutes while occasionally pressing down on it with a wooden spatula.
7. Cut it into fourths with a knife, and scoop it up with a ladle to keep it from falling apart. Sprinkle with parsley, and it is done.

Story Behind this Recipe

I had lots of cabbage around, so I just made it up as I went along. My husband said it was delicious!