Bring water for boiling the cabbage to a boil. Finely chop the onions, lightly rub with salt, and microwave for 3 minutes without plastic wrap.
Gently pluck off each cabbage leaf taking care not to tear it, and boil in hot water until it wilts. (The stem is OK hard.) Drain in a sieve.
Remove a bit of the stem with a knife.
Let the onions from Step 1 cool, and soak the panko in milk. Mix in the ○ ingredients and thoroughly knead together. Divide into 4 equal portions.
Place the meat onto the cabbage leaves. Add half a leaf of the cabbage set aside for corrections to the center.
Roll it up from the front.
Tuck in just one side, and continue wrapping.
Push the other end into the meat with your finger. Adjust the overall shape of the roll.
Choose a pot that the cabbage rolls won't move around in when you line them up tightly inside. (Shown above is double the portions). Bring the soup ingredients to a boil, and add in the cabbage rolls.
Cover with a drop-lid, cover the pot with a lid, and cook for 50 minutes -1 hour (15 minutes if using a pressure cooker) over a low heat. Season with salt and pepper.
Story Behind this Recipe
I wrote in my 6th grade yearbook that I liked cabbage rolls. These are my mom's cabbage rolls that I have been eating since I was a child.
Select a pot in which you can tightly line up the cabbage rolls so that they don't move around, and slow-boil over a low heat so that they don't dance around. It takes about 15 minutes in a pressure cooker.