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1
Peel the cabbage leaves one by one.
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2
Shave off the hard core, and blanch the leaves lightly.
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3
Leave to cool.
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4
Chop the onion finely.
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5
Cover loosely with plastic wrap and microwave for about 1 minute at 500w.
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6
Leave to cool.
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7
Combine ground meat, onion, egg, panko and salt and pepper in a bowl.
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8
Mix and knead with your hands until sticky.
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9
Use 1 cabbage leaf if they're big, or 2 to 3 leaves if they're small or have holes in them, for each roll.
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10
Put some of the meat mixture on each leaf or set of leaves and roll up tightly.
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11
Place the rolls in a pan with the seam side down.
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12
Add the ingredients to the pan and heat.
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13
When it comes to a boil, skim off the scum.
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14
Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
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15
Make the white sauce.
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16
Take the root end off the shimeji mushrooms and shred apart.
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17
Cut the king oyster mushrooms in half lengthwise and crosswise, then slice about 3mm thick.
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18
Heat butter in a pan and saute the mushrooms.
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19
When the mushrooms have wilted, mix in the cake flour.
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20
Turn the heat off and mix in the milk gradually.
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21
When the milk has blended in nicely, turn the heat on again and add 1 tablespoon of soup stock granules and salt and pepper to season.
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22
Simmer until the sauce has thickened.
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23
Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste.
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24
Serve.
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25
The tomato version of rolled cabbage is:
