Step-by-Step Guide to Make Favorite Superb Cabbage Rolls Simmered in Consommé

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, superb cabbage rolls simmered in consommé. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Superb Cabbage Rolls Simmered in Consommé is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Superb Cabbage Rolls Simmered in Consommé is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook superb cabbage rolls simmered in consommé using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Superb Cabbage Rolls Simmered in Consommé:

1. Make ready 10 leaves Cabbage
2. Take 4 Bay leaf
3. Make ready 10 Hard-boiled quail eggs
4. Prepare 1 Kampyo
5. Take 10 slice Bacon
6. Get 2 Soup stock cubes
7. Get 5 small onions
8. Prepare 5 clusters Broccoli
9. Get Filling
10. Get 500 grams Ground pork
11. Prepare 1 dash Pepper
12. Prepare 1/2 tsp Nutmeg
13. Take 1/2 tsp Salt
14. Prepare 1 Egg
15. Make ready 3 tbsp Panko
16. Make ready 1 Onion (finely chopped)
17. Make ready 1 Vegetable oil

Instructions to make Superb Cabbage Rolls Simmered in Consommé:

1. Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes.
2. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes.
3. Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. They're easier to handle if you leave the cores on.
4. Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so don't discard.
5. The cabbage leaves are now ready to go!
6. Chop up the onion. Aim for about 5 mm cubes.
7. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky.
8. Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out.
9. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions.
10. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls.
11. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped.
12. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly.
13. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo.
14. Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat.
15. Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time.
16. Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over.
17. Here is how a roll looks cut in the middle.

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