Categories: Japanese, bento, side, veggie

Ingredients

• 12 smallish napa or Chinese cabbage leaves
• 12 oz ground meat
• 1 small onion (finely chopped...about 4 tbsp)
• 1 tsp grated ginger
• 1/2 tsp salt
• black pepper to taste
• 1/2 tbsp soy sauce
• 3 tbsp panko
• 3 cups dashi

Directions

1. Put the washed cabbage in a pot and cover with water, bring to a boil then turn off the heat. Leave to cook then take the limp leaves and squeeze them out (or you can put them on a plate and cover them with plastic wrap, and microwave for 7 minutes)

2. Take each leaf and spread it out, cutting out the stem part. The leave will have an inverted V shape

3. Set the leaves aside and chop up the stems finely. Squeeze out any excess moisture from the stems.

4. Put all the ingredients except for the leaves and the stock in a bowl and mix with your hands. Roll into 12 balls.

5. Lay a leave down on the work surface, and place a meatball (golfball sized) on the leafy end.

6. Wrap the end of the leaf over the meat, then the 2 sides, then bring the tail ends of the leaf up and over the meatball.

7. Put the soup stock in the rice cooker, then put the cabbage rolls, seam side down, in the bowl.

8. Cook until firm (at least 20 minutes).

9. They can freeze (with some of the cooking liquid) for up to a month.

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