Stuffed Cabbage Rolls

There are many kinds of way to cook stuffed cabbage rolls. Most popular one is with tomato sauce. But I love making with clear broth. I can taste of cabbage rolls itself more than with strong tomato sauce.

Stuffed Cabbage Rolls with Beef Bouillon Soup

( Makes 8 rolls)

Ingredients

1.  Green Cabbage: 1 large (use 8 leaves)
2. Ground Beef: Lean (96/4) 1/2 lb
   
3. Ground Pork: Lean 1/2 lb
4. Onion: 1 small finely chopped
5. Butter: 1 tablespoon
6. Panko: 3 tablespoons
7. Milk: 3 tablespoons
8. Egg: 1
9. Fine sea salt: 1/2 teaspoon
10. Freshly grounded pepper: 1/4 teaspoon
11. Nutmeg: 1/4 teaspoon
12. Organic Celery: 1 stalk with leaves, cut in 1/4
13. Organic Carrot: 1 large, cut in 1/2"
14. Bay leaves: 1
15. Water: 4 cups
16. Beef bouillon cube: 1
17. Black Pepper corn: 3

Direction:

1. In the large pot, boil water.
2. Remove center core of whole cabbage and place cabbage into pot. Cook for 2-3 min. till leaves are bright green and tender. Take out whole cabbage from pot and remove outer leaves. Put cabbage back into pot and repeat till you have 8 leaves. 
3. Slice off the hard center vein of cabbage, set aside.
4. In the pan, sautee chopped onion with butter for 3 mins. Transfer to a large mixing bowl.
5. In the small dish, add milk into panko and make it well soaked.
6. Place ground beef, ground pork, panko mix, egg and salt, pepper, nutmeg in the bowl with the onions, and mix together with hands until well blended. 
7. Place 1/8 of mixture on a cabbage leaf, starting from stem end, roll the cabbage up. Use wooden toothpick and tuck together at the end. repeat 8 times.
8. In the pot, place cabbage rolls and pour water, celery, carrot, bay leaves, pepper corn and bouillon cube. Cook for 30 min.