Stuffed Cabbage, Japanese Style

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 leaves chinese napa cabbage
• 2 ounces fresh snow peas (about 20)
• 8 ounces ground lamb
• 1 egg, lightly beaten
• 1 tablespoon sake
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon grated fresh ginger
• 2 3/4 cups dashi
• 3 1/2 tablespoons light soy sauce
• 3 1/2 tablespoons mirin

Recipe

• 1 parboil cabbage leaves until almost tender, then drain and cool.
• 2 cut away thicker portion of cabbage vein.
• 3 mix together lamb and other stuffing ingredients in a mixing bowl until well combined.
• 4 divide stuffing among base of cabbage leaves; roll and fold in sides to form envelope, until cabbage wraps around.
• 5 secure seam with a toothpick.
• 6 mix together simmering ingredients.
• 7 place rolls in a saucepan and pour simmering sauce over; cover and bring to a boil over high heat.
• 8 reduce heat to low and simmer 8-9 minutes, then remove from heat.
• 9 allow rolls to cool in sauce to absorb flavor.
• 10 meanwhile, nip ends off snow peas and string; then cut into julienne strips.
• 11 parboil snow pea strips until crisp-tender, then plunge into cold ice water to halt cooking.
• 12 reheat rolls in sauce.
• 13 to serve, remove toothpick, cut roll into thin rounds, and place on dish with snow pea garnish alongside, and warm cooking sauce ladled over.