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Superb Cabbage Rolls Simmered in Consommé
Superb Cabbage Rolls Simmered in Consommé

Are you a cooking master? Maybe you are simply a kitchen professional? Or like lots of others, you may be an amateur.Whatever the instance may be, helpful cooking recommendations can include some fresh suggestions to your cooking. Take a while as well as learn a few points that can spray some new enjoyable into your kitchen area routine. This Superb Cabbage Rolls Simmered in Consommé recipe maybe a perfect fit for you. You can have Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you do it.

To begin with this recipe, we have to prepare a few components. You can cook Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Superb Cabbage Rolls Simmered in Consommé:
  1. You need 10 leaves Cabbage
  2. Take 4 Bay leaf
  3. Prepare 10 Hard-boiled quail eggs
  4. Provide 1 Kampyo
  5. Provide 10 slice Bacon
  6. Use 2 Soup stock cubes
  7. Get 5 small onions
  8. You need 5 clusters Broccoli
  9. Take Filling
  10. Get 500 grams Ground pork
  11. Prepare 1 dash Pepper
  12. Use 1/2 tsp Nutmeg
  13. Prepare 1/2 tsp Salt
  14. Take 1 Egg
  15. You need 3 tbsp Panko
  16. Provide 1 Onion (finely chopped)
  17. You need 1 Vegetable oil
Short Tips:

In order to make the process of cooking easier, you must require to time to make large amounts of meat or vegetable stock and also shop it in the fridge freezer. Not only is making your own supply less costly than buying it from a merchant, but it makes it easy to keep a big supply accessible. Just ice up the stock in small as well as clearly labeled parts and then secure what you require when you need it!

Steps 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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