STUFFED CABBAGE BENTO

You can use any other kinds of mushrooms in this recipe. You could also add other vegetables too! Like pumpkin, carrots, leeks etc. 🙂

Ingredients:

• Cabbage- 4 leaves
• Maitake mushroom-1pack
• Shimeji mushroom- 1pack
• Enoki mushroom- 1pack
• Chopped Garlic- 1 Tbsp
• Chopped ginger- 1Tbsp

Sauce:

• Sugar- 1tsp
• Konbu dashi powder-1tsp
• Tomato juice or sauce- 250ml
• Chopped Shiso leaves( you can use other herbs like thyme, rosemary, parsley as an alternative) 10pcs
• Salt and pepper to taste

Instructions:

For the Cabbage:

1. Trim off the hard part of the cabbage especially the middle part so that you can roll them easily later with the fillings
2. Boil the cabbage until soft. And cool down in an ice bath or cold water.
3. Pat dry the cabbage by using paper towel.

For the filling:

1. Chop the mushrooms
2. In a pan, drizzle some olive oil and saute garlic and ginger
3. Add the mushrooms and season with dashi powder
4. saute until cooked

For the sauce:

1. Chop some shiso/perilla leaves
2. In a pot, simmer some tomato juice
3. Add season with salt, pepper and a bit of sugar and konbu dashi powder
4. Add the chopped shiso/perilla leaves.

Last step

1. On top of the chopping board, put the roll cabbage and put some of the mushroom fillings. Fold both sides of the cabbage and roll
2. Secure the cabbage by putting a stick
3. Simmer the rolled cabbage into the tomato sauce for about 5 minutes in low heat
4. Garnish with some chopped shiso leaves on top.

FULL TUTORIAL