Tuesday, November 25, 2014

Tomato Nabe

This is a great winter meal, and can be cooked on a hot plate at the table, if you like. Serve with pasta or rice.
Place in a nabe pot (or other deep, wide heavy pot) and heat:

2 (400 gm) cans chopped tomatoes - blend in blender to make smooth
1½-2 cans water
2 chicken bouillon cubes
3-4 cloves garlic - sliced or whole
½ t basil
¼ t oregano
1 bay leaf

As this is heating, add:

1 potato - cleaned and chopped into about 3 cm pieces
1 carrot - peeled and cut into about 5 cm sticks
¾ onion - sliced
3-4 shiitake mushrooms (or other mushrooms)
Salt and pepper


Now, to make the cabbage rolls.

Steam until soft:

3-4 large cabbage leaves

Prepare the filling for the leaves by mixing:

200 gm minced chicken
½ C Japanese bread crumbs (panko)
¼ onion - minced

Cut out the hard center from the steamed cabbage leaves, and cut them into quarters (or a manageable size). Put 1-3 T of filling on a leaf (depending on the size of your leaf and what you want to do), roll up, secure it closed with a toothpick. Repeat until you've used up your leaves. If you have extra filling, make those into about 3 cm meatballs.

Add the cabbage rolls (and meatballs) to the pot. Also add:

4-8 sausages
(½ block tofu - cut into quarters)

When carrots are soft and meat is cooked, serve. Top with:

Grated cheese

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