Cabbage Mille-feuille

Due to not removing cabbege leaves easily, I've changed the recipe from stuffed cabbege to mile-feuille tonight. 

■INGREDIENTS■

a whole cabbage 

1 slice of bread 

milk 50ml

300g pork mince

3 eggs

a half onion chopped

salt 10g 

 

flour little

Soy sauce with fish flavor (for Udon) 30ml

bacon ham 50g

water 300g

 

■DIRECTIONS■

Remove the cabbage leaves each and boil them for 2 minutes.

Cool down them in the water.

 

Mix the bread and milk in a bowl first.

Then add and mix eggs, onion, pork, and salt.

 

Spread the cabbage leaves on the bottom of a big flying pan.  

Dust some flour onto the cabbage and smear the pork paste.

Repeat these processes twice.

Pour the water and add the soy sauce with fish flavor and the bacon ham.

 

For the weight, put a plate on it and cover the pan with a lid, and cook on low flame for 30 minutes.