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JAPANESE HOME COOKING / Cabbage rolls are popular in many parts of the world

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Pick up herewith News article by Asahi regarding Japanese Home Cooking.
The title is "JAPANESE HOME COOKING / Cabbage rolls are popular in many parts of the world".
I am also like  Cabbage rolls.
Quote herewith the News.

(Cabbage rolls / Image)

(Cabbage rolls / Image)

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JAPANESE HOME COOKING / Cabbage rolls are popular in many parts of the world
Mar 4, 2010 by Asahi

CABBAGE rolls, whose variations can be found in many parts of the world including West Asia and Europe with different leaves and fillings, is a popular dish in Japan.
photo
Cabbage rolls (KATSUMI OYAMA)

Norio Negishi, honorary grand chef of Hotel Okura Tokyo, says the key to prevent the rolls from falling apart is the wrapping procedure. If you do it right, there is no need for toothpicks to secure the rolls.

Also, note that when the cooking aroma turns from a greenish cabbage smell to a meaty sweetness, that's a sign that the dish is ready for the dinner table. Serves four.


INGREDIENTS

300 grams ground beef/pork mixture

50 grams onion

Seasoning: 30 grams fresh bread crumbs, pinch ground nutmeg, half tsp salt

2 cups chicken stock

100 grams cooked tomatoes

10 large whole cabbage leaves

METHOD

Finely chop onion. Place in a bowl with ground meat and seasoning and mix by hand until the filling turns whitish.

Boil water in a pot large enough to hold a whole cabbage and add 1 percent salt. Core the cabbage and place it in the pot. When softened leaves peel off, immerse each in cold water and cool on a strainer. Pat the surface dry with a paper towel.

Slice the thick veins off the leaves. Chop up the core and mix the pieces into the meat mixture. Divide the filling in eight equal parts and form cylinder shapes.

Use eight leaves for wrapping. Cut two more into 7-8-centimeter squares. Place two to three square-shaped leaves in the center of a large leaf and place filling on top. Start rolling from the edge closest to you then fold in the left flap, leaving the right side loose. Once rolled up, take the loose part and tuck it inside the cylinder, using your finger. Makes eight rolls.

Place the rolls in the pot, seams face down. Add chicken broth and mashed tomatoes so that the rolls' tops are showing. Bring to a boil and let simmer for 35-40 minutes until the cabbage turns soft. Add salt to taste.

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From Asahi Shimbun's Okazu 100-sen column
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By J.S. on Mar 12, 2010
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