Original Recipe from Cookpad
Serves 2 (In my picture, I basically doubled everything for 4 people)
Bacon 250 g
Salt 1/3 teaspoon
Pepper 1/2 teaspoon
Soup stock cube 1/2 cube
**Water 50 ml
**Cooking sake 70 ml
- Cut the cabbage half in half again and take out the core.
- Peel off the leaves one by one and flatten out out. Don’t worry about the edges getting ripped.
- Wash the leaves and drain.
- Cut the bacon into 3 pieces.
- Use a deep frying pan or a pot. Layer the ingredients in this order: 1. cabbage, 2. bacon (about 2 slices per layer), 3. pepper. Repeat the layers.
- Finish off with a layer of cabbage.
- Chop up the soup stock cube.
- Add the salt, chopped up soup stock cube, and the ** ingredients.
- Put on a lid and cook over medium heat for 3 minute. After the liquid comes to a boil, cook over low heat for 5 minutes.
- Transfer to a serving plate. (It will be more colorful with some parsley sprinkled on top. I didn’t add any though.)
I very much love this dish and have cooked it quite a few times as we know how important it is to always have a vegetable dish during meals. It’s easy and fast to make. I don’t eat bacon, but the flavor it gives to the cabbage is amazing. It gives the whole dish a strong bold taste. You don’t really have to use the exact measurements after giving this recipe a try. And also you can minus the stock cube if you don’t have any, and just lightly salt your dish.