Recipe: Tasty Superb Cabbage Rolls Simmered in Consommé

Gerald Murphy

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Recipe: Tasty Superb Cabbage Rolls Simmered in Consommé Delicious, fresh and tasty.

Superb Cabbage Rolls Simmered in Consommé. While cabbage rolls are not uniquely considered Japanese cuisine, it is a very popular "yoshoku"-style (Western food with Japanese influence) family dish that is often made and served at After wrapping in cabbage leaves, the bundles are simmered in a light chicken stock seasoned with soy sauce. These stuffed cabbage leaves are filled with ground beef, pork, rice, and onion; layered in sauerkraut; and simmered on the stovetop until done. Cabbage, ground beef, spaghetti sauce, and rice are simmered in the slow cooker in this hassle-free version of stuffed cabbage rolls.

So basically just let it sit.or have it simmer for longer on a lower heat.

Turn cabbage rolls over and add the water, bullion, and butter.

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You can have Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Superb Cabbage Rolls Simmered in Consommé

You need of leaves Cabbage.
You need of Bay leaf.
Prepare of Hard-boiled quail eggs.
You need of Kampyo.
Prepare of Bacon.
You need of Soup stock cubes.
Prepare of onions.
You need of clusters Broccoli.
You need of Filling.
It’s of Ground pork.
You need of Pepper.
It’s of Nutmeg.
You need of Salt.
It’s of Egg.
Prepare of Panko.
It’s of Onion (finely chopped).
It’s of Vegetable oil.

Consomme should be strained through a dampened double thick cheesecloth or a coffee filter, in which is should be gently ladled into to avoid forcing particles through.

When making cabbage rolls, cook the cabbage leaves before stuffing them to make them pliable enough to fold and roll.

The photo was bad, the recipe was non-formatted and it was really crying out for an update.

You can also make this cabbage roll soup with brown rice.

Superb Cabbage Rolls Simmered in Consommé step by step

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..
Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes..
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..
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..
The cabbage leaves are now ready to go!.
Chop up the onion. Aim for about 5 mm cubes..
Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky..
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..
Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions..
Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls..
Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped..
Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly..
Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo..
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..
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..
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..
Here is how a roll looks cut in the middle..

I didn't have any oregano on hand so I used thyme instead.

With consommé, there's simply nowhere to hide.

And that's why it's as sure a sign of a chef's art than any soufflé Suissesse. 'A consommé is a meat stock, lightly salted, its flavour enhanced with meat juices, seasoning and flavouring,' declares the legendary haute cuisine chef Paul Bocuse.

As a consommé simmers, the meat and eggs coagulate, forming a.

Crockpot Cabbage Rolls - try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot.