Ingredient
- Japanese beef minced meat
- 600g (shank or round division)
- Onion
- 1/2pce (chopped into small size)
- Salt
- 6g
- Leaves of cabbage
- 6pcs (leaves slightly bigger)
- Bouillon cube
- 1pcs
- Can of hall tomato
- 1pcs
- Salt
- as appropriate
- Pepper
- as appropriate
- Sugar
- as appropriate
1
Minced meet, onion, and salt 5g mixed in a bowl and make small ball each 100g.2
cabbage boiled quickly and refresh with ice bath and drain up and cut moisture off.3
Put ① on cabbage leaves and wrapped. Fasten with a toothpick.4
Pour 600cc water into UNILLOY 22cm casserole, add bouillon cube and boil. Place ③ in the pot and cook low heat about 20 minutes.5
Remove the cabbage rolls from the pot, add tomato sauce to make bouillon soup. Adjust the taste with salt, pepper and sugar.6
Serve ➄ on a plate and place a cabbage roll on.
このレシピのカテゴリー
Takeshi Akiyama – Profile
After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.
