Japanese-Style Cabbage Roll

• 8 cabbage leaves
• 4 shiitake mushrooms, sliced
• 1 carrot, sliced
• 2 leeks or onions, sliced
• 300 grams minced meat (cooked beef or pork)
• 2 eggs
• 1 c. bread crumbs
• 1/2 Tbsp. salt
• 2 cubes beef bouillon
• 2 Tbsp. sake
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. water

1. Boil leaves of cabbage to be flexible, one by one in boiling water.
2. Slice off the cores of the leaves.
3. Slice leeks, mushrooms and cores of cabbage.
4. Slice the carrot and make flowers.
5. Mix up the minced meat, adding leeks, mushrooms and cores with salt, eggs and bread crumbs.
6. Make 8 balls and wrap each ball with leaves of cabbage to make rolls.
7. Put the rolls and carrot-flowers in the pot with water together with bouillon cubes and heat.
8. Add sake and soy sauce and boil for 20 minutes.
9. Mix cornstarch with 2 tablespoons of water until smooth and add to soup and cook until clear and thickened.
10. Serves 4.

cabbage, shiitake mushrooms, carrot, leeks, minced meat, eggs, bread crumbs, salt, beef bouillon, sake, soy sauce, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993011 (may not work)