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Superb Cabbage Rolls Simmered in Consommé
Superb Cabbage Rolls Simmered in Consommé

Before you jump to Superb Cabbage Rolls Simmered in Consommé recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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You can see results without needing to remove foods from your diet or make considerable changes right away. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than you used to. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to superb cabbage rolls simmered in consommé recipe. To make superb cabbage rolls simmered in consommé you need 17 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Superb Cabbage Rolls Simmered in Consommé:
  1. Prepare 10 leaves Cabbage
  2. Use 4 Bay leaf
  3. Take 10 Hard-boiled quail eggs
  4. Take 1 Kampyo
  5. Get 10 slice Bacon
  6. Provide 2 Soup stock cubes
  7. Provide 5 small onions
  8. Prepare 5 clusters Broccoli
  9. Provide Filling
  10. Provide 500 grams Ground pork
  11. You need 1 dash Pepper
  12. Get 1/2 tsp Nutmeg
  13. Use 1/2 tsp Salt
  14. Take 1 Egg
  15. Take 3 tbsp Panko
  16. Provide 1 Onion (finely chopped)
  17. Prepare 1 Vegetable oil
Steps to make Superb Cabbage Rolls Simmered in Consommé:
  1. Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes.
  2. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes.
  3. Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. They're easier to handle if you leave the cores on.
  4. Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so don't discard.
  5. The cabbage leaves are now ready to go!
  6. Chop up the onion. Aim for about 5 mm cubes.
  7. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky.
  8. Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out.
  9. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions.
  10. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls.
  11. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped.
  12. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly.
  13. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo.
  14. Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat.
  15. Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time.
  16. Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over.
  17. Here is how a roll looks cut in the middle.

Cabbage Roll Casserole is an easy family favorite. It combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort. This delectable casserole makes eight healthy servings and leftovers heat perfectly in the microwave. Consommé.the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. With consommé, you start with a stock, turn it into a broth by adding a raft, which then becomes a stock again once it's strained, and will then.

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