Rolled cabbage is my childfood Sunday dinner.

When my nose caught the smell of rolled cabbage shimmered in the soup, my belly started squeaking like an animal. 

It's my old happy family dish. 

Rolled with organic cabbage for hours, the hashed pork inside becomes finally so soft and juicy. I really love making the soup with dried bonito and kombu, our classic dashi, Japanese bouillon, adding a bit of white wine. Then serve with some rice. 


Do not forget mustard (Japanese mustard-wagarashi is even better)

Bon appeétit!

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