Superb Cabbage Rolls Simmered in Consommé. Cabbage roll - How to make the best Chinese stuffed cabbage. To make beef consommé, you start with brown stock, which is what you get when you simmer roasted beef (or veal) bones, roasted mirepoix (celery, carrots To turn that somewhat cloudy brown stock into clear consommé, the stock is gently simmered with a mixture of lightly whipped egg whites and lean. Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat.

Cabbage, ground beef, spaghetti sauce, and rice are simmered in the slow cooker in this hassle-free version of stuffed cabbage rolls. You can also make this cabbage roll soup with brown rice. Can You Freeze Cabbage Roll Soup? You can cook Superb Cabbage Rolls Simmered in Consommé using 17 ingredients and 17 steps. Here is how you cook that.

Ingredients of Superb Cabbage Rolls Simmered in Consommé

You need 10 of leaves Cabbage.
You need 4 of Bay leaf.
You need 10 of Hard-boiled quail eggs.
Prepare 1 of Kampyo.
Prepare 10 slice of Bacon.
You need 2 of Soup stock cubes.
You need 5 small of onions.
It's 5 of clusters Broccoli.
You need of Filling.
It's 500 grams of Ground pork.
You need 1 dash of Pepper.
Prepare 1/2 tsp of Nutmeg.
Prepare 1/2 tsp of Salt.
It's 1 of Egg.
Prepare 3 tbsp of Panko.
It's 1 of Onion (finely chopped).
It's 1 of Vegetable oil.

I didn't have any oregano on hand so I used thyme instead. Learn vocabulary, terms and more with flashcards, games and other study tools. 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. Here's what you need: cabbage, ground pork, ground beef, onion, egg, salt, pepper, mozzarella cheese, oil, water, powdered consommé, butter, canned diced tomato, salt, pepper, grated parmesan cheese, fresh parsley.

Superb Cabbage Rolls Simmered in Consommé instructions

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..

Cabbage roll recipes are everywhere on the internet but many of them are cooked in tomato-based soup. My cabbage rolls are cooked in clear chicken broth. This is the way I have always cooked them and it's also the original Japanese version, I think. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.