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1
Place the cabbage leaves on a wide microwave-safe dish then cook in the microwave for 3 minutes using 600W. You might need to cook more for another minute or two if you think that the cabbage are not soft enough to be rolled. Afterwards, put the leaves in a bowl of cold water to stop the cooking process and to keep it's nice green color.
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2
Mince the onion, celery and carrot.
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3
In a bowl combine the pork and the minced onion, celery and carrot. Add 1/4 cup of fine panko breadcrumbs, 2 tablespoons of milk, a quarter teaspoon each of salt and pepper and about a pinch of nutmeg. Mix the ingredients until it is well-combined. You can also use your hands to mix then divide the mixture evenly with the number of portions similar to the number of cabbage leaves you would want to use.
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4
Form a portion of the meat mixture into a ball then put it near the root end of a napa cabbage leaf then roll until you reach the other end of the leaf. Repeat the process until you've used all of the meat and the cabbage then place the rolls in the microwave pressure cooker.
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5
Combine half a cup of water, white sauce, chicken stock powder, melted butter and a pinch of thyme then mix well. White sauce are available at Japanese grocery stores which is usually in a box containing three 70-grams single packs.
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6
Pour the white sauce mixture over the the cabbage rolls in the microwave pressure cooker then add a piece of dried bay leaf.
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7
Cover the microwave pressure cooker then cook for 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker closed for another 10 minutes so that the remaining heat inside will continue to cook the cabbage rolls.
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8
Remove the lid of the microwave pressure cooker then put the cabbage rolls into serving bowls. Pour some sauce on top before serving.
