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1
Slice off bottom inch of cabbage at stem end.
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2
Remove one layer of leaves and discard.
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3
Carefully remove remaining leaves until you get to smaller central ones.
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4
Reserve smaller leaves for another use.
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5
You should have about 12 large leaves.
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6
Place one leaf on work surface.
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7
Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
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8
Dust with pinch of sea salt.
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9
Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
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10
Place stack four inches from end of a 16-inch sheet of foil.
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11
Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
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12
Be careful that foil is wrapped around only the outside of cabbage roll.
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13
Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
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14
You should be able to make 6 ties.
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15
Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
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16
Then slice roll in sections between cord.
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17
You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
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18
Preheat oven to 250 degrees.
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19
Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
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20
Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
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21
Turn rolls and cook on other side until lightly browned.
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22
Remove rolls to baking dish and place in oven.
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23
While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
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24
Place remaining olive oil in skillet.
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25
Add mushrooms and saute over medium-high heat until softened and lightly browned.
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26
Remove from heat.
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27
If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
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28
To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
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29
Snip cords and carefully remove foil.
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30
Cabbage rolls should hold together neatly.
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31
Sprinkle cabbage rolls with bonito flakes.
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32
Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
