Cabbage Rolls

ingredients

  • 10 long cabbage leaves, washed
  • 250g baby asparagus, washed (or normal asparagus, peeled)
  • 250g thinly sliced beef, like for sukiyaki
  • 150g enoki, bottom trimmed and washed
  • 1/2 cup stock
  • 1 Tbsp of shoyu
  • 1 Tbsp of mirin
  • 2 tsp sesame oil
  • ponzu to serve

directions

  1. boil the cabbage leaves to soften, cool, and shake off excess water
  2. cut the baby asparagus into ~2 inch lengths (roughly in half) and roast them for 15 mins at about 170c
  3. cut the enoki into 2 inch lengths (roughly in half)
  4. wrap a bunch of enoki and asparagus (a bundle about 3/4 inch diameter) with about 5x1.5 inches of beef (should wrap around twice
  5. wrap that in half a cabbage leaf (torn lengthwise, at least 8x2in) starting from the stem and ending at the leaf
  6. layer in a pan and boil in stock, shoyu, and mirin, adding sesame oil near the end
  7. serve with ponzu