焼き物（肉巻きキャベツ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Chop the spring onions and put them in a bowl.
Peel the ginger, chop it finely and add it to the bowl.
Cut the garlic in half, remove the sprouts, mince and add to the bowl.
Cut off the base of the spring onion, chop into small pieces and add to the bowl.
Add (A) and mix.

Make an incision at the base of the cabbage and peel off the leaves one by one.
After peeling off a few leaves, cut off the roots and peel off the leaves one by one.
Wash the cabbage and put it in a heatproof bowl.
Lightly wrap and heat in a 600W microwave for 5 minutes.
Cut the core of the cabbage to match the height of the leaves.
Slice the shaved core into thin slices and wipe off the moisture.

Wipe off the moisture from 2 with kitchen paper.
Fold the sides so that the cabbage is 4-5 cm wide and roll it from the front.
Sprinkle the pork belly with salt, pepper and cake flour.
Wrap the pork belly around the cabbage and place it with the end of the roll facing down.
In the same way, wrap the inner small leaves and 2 cores of the cabbage with the pork belly.
Sprinkle cake flour all over.

Add salad oil and spread it over medium heat for about 30 seconds.
Turn off the heat, put the end of 3 rolls down, and bake over low to medium heat.
When you hear the sound of burning, add the cooking sake, cover with a lid, and steam-grill over low heat for 3-4 minutes.
Turn over and bake for 3-4 minutes in the same way.
Brown over medium heat while rolling.
Serve on a plate and finish with 1.