Stewed Cabbage and Pork Mille-Feuille

• 1 whole head Cabbage
• 300 grams Pork cut into strips
• 4 slice Sliced cheese
• 1 Cake flour
• 200 ml Water
• 1 Tomato
• 1 Soup stock cubes
• 2 tbsp Sake
• 1 tsp Curry powder
• 1 dash Salt and pepper

1. Peel off the cabbage leaves from the head, cut in half, and remove the stem.
2. Spread the cabbage out in the pot, and lightly sprinkle in the cake flour with a tea strainer.
3. Spread out the pork, and sprinkle with salt and pepper.
4. Rip up 1 slice of cheese into approximate sizes, and place on top.
5. Sprinkle cake flour over everything with a tea strainer.
6. Repeat Steps 2-4 three times, and cover it with cabbage for the last step.
7. Add in the ingredients and turn it on to a medium heat.
8. Reduce to a low heat after bringing to a boil, and boil for 30 minutes while occasionally pressing down on it with a wooden spatula.
9. Cut it into fourths with a knife, and scoop it up with a ladle to keep it from falling apart.
10. Sprinkle with parsley, and it is done.

head cabbage, cheese, flour, water, tomato, cubes, sake, curry, salt

Taken from cookpad.com/us/recipes/143717-stewed-cabbage-and-pork-mille-feuille (may not work)