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1
Cut a notch into the cabbage stem, and gently remove, taking care not to rip it.
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2
Bring plenty of water to a boil, boil until the cabbage leaves wilt, and drain in a sieve.
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3
Finely chop the onions, saute until golden brown, and let cool.
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4
Slice off the cabbage stem in order to keep the cabbage the same thickness.
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5
Finely chop it.
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6
Add and the ingredients from Step 2 together into a bowl, and knead until it all sticks together.
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7
(Add the panko to the fresh cream.)
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8
Divide the meat into 8 equal portions, and mold into shape.
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9
Spread out a thoroughly dried cabbage leaf, and place a meat patty on top:
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10
Roll once from the end nearest you, and fold.
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11
Wrap it up just like that.
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12
Stand it on its side, and tuck in the remaining bit of leaf inside.
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13
Please make sure to push it in tightly.
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14
It's okay once you have completely tucked it in and shaped it up.
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15
If the leaves are small or ripped, then stack 2 together and make 8 rolls.
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16
Turn them face down after rolling, and line them up in a pot leaving no openings.
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17
If there are gaps, fill it up with remaining cabbage leaves (To prevent it from falling apart).
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18
Add the water and sake, and turn on the heat.
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19
After bringing it to a boil, add in the rest of the ingredients and boil over a low heat for about an hour.
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20
Season with salt and pepper to taste, and enjoy!
