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Boiled cabbage and minced meat in millefeuille |

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Cooking

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Ingredients

cabbage : 1/2 piece
Beef and pork meat : 220g
bacon : 40g
Petit tomatoes : 1 pack
onion : 1/2 piece
Salt and pepper : a little
water : 600cc
consomme : 2 pieces

Time required

75minutes

Procedure

1) Prepare the ingredients 00:42
Finely chop the onion, put it in a bowl, add minced meat and salt and pepper, and knead until sticky.
Cut the bacon into 1 cm wide pieces.
Peel off about 5 cabbage leaves and wash with water.
Take the calyx of the petit tomato and cut it in half.
2) Spread the ingredients 03:26
First, spread the cabbage leaves in a deep and small pan, then put the minced meat, petit tomatoes, and bacon from 1) on it, and spread the cabbage leaves again. Repeat this to make 3 layers. (At the end, the cabbage leaves are at the top)
3) Stew the ingredients 06:31
Add water and consomme to the pot of 2), heat, and when it boils, remove the lye, reduce the heat to low and simmer for 1 hour.
First, transfer only the soup to another bowl, then pour the ingredients into the bowl, cut into 4 equal parts, and sprinkle the soup to complete.

Point

・ The pot used for cooking this time is recommended because it is easy to make a deep and small size pot.
・ When stacking ingredients in a pot, lay a large cabbage leaf at the bottom. When laying the cabbage leaves for the second and subsequent times, it is important to tear the surroundings and adjust so that the gaps are filled. You can also break the core of the cabbage a little and then put it in as it is. As it is simmered, it becomes softer.