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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, superb cabbage rolls simmered in consommé. One of my favorites. This time, I am going to make it a little 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 is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Superb Cabbage Rolls Simmered in Consommé is something which I’ve loved my whole life.

Superb Cabbage Rolls Simmered in Consommé step by step. Put a small amount of water in a pan and add the quail eggs. Peel the tiny onions and remove the cores with a small knife.

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

These take some effort but are delicious! It's easier to boil the cabbage leaves before removing the core parts. The bottom of the pan is lined with the removed cabbage cores, so you don't have to worry about the rolls. Place the rolled cabbage rolls into a pot, lining the bottom of the pot without leaving any space between them.

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.

Homemade cabbage rolls are a comfort food for with their delicious ground beef and rice filling stuffed inside cabbage leaves and then simmered in the slow cooker in a yummy tomato based sauce. You can even make these cabbage rolls ahead of time as a freezer meal that you can cook later for dinner any time you are craving this Eastern European. These cabbage rolls were then simmered in bonito broth over low fire. The hardest bit for me was in wrapping the pork balls in steamed cabbage leaves. I just couldn't get them into neat little packages.

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