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1
Bring water for boiling the cabbage to a boil.
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2
Finely chop the onions, lightly rub with salt, and microwave for 3 minutes without plastic wrap.
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3
Gently pluck off each cabbage leaf taking care not to tear it, and boil in hot water until it wilts.
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4
(The stem is OK hard.)
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5
Drain in a sieve.
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6
Remove a bit of the stem with a knife.
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7
Let the onions from Step 1 cool, and soak the panko in milk.
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8
Mix in the ingredients and thoroughly knead together.
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9
Divide into 4 equal portions.
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10
Place the meat onto the cabbage leaves.
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11
Add half a leaf of the cabbage set aside for corrections to the center.
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12
Roll it up from the front.
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13
Tuck in just one side, and continue wrapping.
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14
Finish rolling.
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15
Push the other end into the meat with your finger.
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16
Adjust the overall shape of the roll.
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17
Choose a pot that the cabbage rolls won't move around in when you line them up tightly inside.
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18
(Shown above is double the portions).
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19
Bring the soup ingredients to a boil, and add in the cabbage rolls.
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20
Cover with a drop-lid, cover the pot with a lid, and cook for 50 minutes -1 hour (15 minutes if using a pressure cooker) over a low heat.
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21
Season with salt and pepper.
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22
Done!
