【美しい】ロールキャベツの作り方/ Chou farci à la japonaise /ENG SUB
Bonjour tout le monde! Hello. Kenichi’s Kitchen Channel. Do you guys know what this is? That’s right, it’s cabbage. This is a French cabbage called Chou pointu in French. It means sharp cabbage. The leaf quality is very soft , similar to the amazing Japanese cabbage. By the way, today I would like to make stuffed cabbage rolls using this cabbage. Let’s make it now. here you go! Now, let’s talk about the stuffed cabbage roll cooking process. First, chop the onions and carrots and fry them in a frying pan. Then boil the cabbage, cut the core, chop it, add minced beef, salt, black pepper and nutmeg and mix. Then add bread crumbs and ketchup, mix them into a serving shape, and wrap them in boiled cabbage. Finally, simmer slowly in a pot and you’re done. Please see the summary section for detailed recipes. Please take a look to the end. Let’s make it. First, chop the onion. Then chop the carrots. Add oil to a frying pan and fry. Start with high heat. Shake the salt to draw out the water from the vegetables. Reduce to medium heat, add butter and fry. When it becomes lightly light brown, transfer it to a bowl and let it cool. Next is cabbage. I will cut the core part. Prepare 3 liters of hot water and add 36 grams of salt. Put the whole cabbage there and peel off the leaves one by one. The cabbage leaves will come off naturally when the fire is on. Take it out as soon as it comes off and be careful not to boil it too much. If you put it in ice water and cool it, it will become watery, so just put it on a plate and let it cool. Boil 15 leaves, large and small. I will scrape the hard part of the core of the boiled leaf. Cut 5 small leaves into two equal parts. Finely chop the cut core. We will also utilize the chopped core as a tool. In the next video, I will show you how to use the remaining parts such as the center of the cabbage. looking forward to! Let’s make meat stuffing .Minced beef, salt Mix until the black pepper ,nutmeg becomes sticky. Then add bread crumbs and ketchup and mix further. Once mixed, roll into 10 equal parts. Lightly tap with the palm of your hand to remove the air inside. Let’s wrap it in cabbage. Place the small leaf in half in front of the large leaf. Place the meat stuffing on it. Then fold only one side and wind it tightly. Then, after about one and a half laps, fold the leaf on the other side tightly toward the center and roll it to the end. Wrapping in this way makes it difficult for the cabbage to come off when boiling. Prepare a large pot. By the way, our pot is 26 cm in diameter and 14 cm in height. Put the cabbage rolls in the pan. Contains exactly 10 pieces. By inserting it tightly, it will not easily lose its shape. Add water to the pot. Add the solid chicken bouillon. Add bay leaf and black pepper. Boil over high heat at first. Please be careful not to burn the bottom. Cover with a lid and simmer over low heat for about 1 hour 20 to 30 minutes. It’s a very clear soup. I will have it. It’s very soft and the knife fits in easily. Then everyone, please try making cabbage rolls. Bonne soirée! Son “I want to do that too!” My son also wants to do the ending, so take 2. Then everyone, please try making cabbage rolls. Bonne soirée!
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[ Ingredients] for 10 pieces
– 1 cabbage
– 1 onion ( 250g)
– 1/2 carrot ( 60g)
– 15g oil
– 30g butter (no salted)
– 3L water ( for boil )
– 36g salt( for boil)
– 400g ground beef
– 4g salt
– 25g ketchup
– 12g panko ( bread crumbs )
– black pepper
– nutmeg
– 1 laurier
– 3 black pepper
– 1 cube chicken bouillon
– 330g water
丁寧に手間をかけて作るロールキャベツは格別に美味しいです。僕も作りながら実感しました。
皆さんも是非、ご家庭で作ってみて下さい。
[ 材料] ロールキャベツ10個分
– キャベツ 1個
– 玉ねぎ 1個(約250グラム)
– 人参 1/2本(約60グラム)
– サラダ油 15グラム
– 無塩バター 30グラム
– ボイル用の水 3リットル
– ボイル用の粗塩 36グラム
– 牛ひき肉 400グラム(合い挽き肉でも可)
– 塩 4グラム
– ケチャップ 25グラム
– パン粉 12グラム
– 黒胡椒 少々
– ナツメグ 少々
– ローリエ 1枚
– ホール黒胡椒 3粒
– チキンブイヨンの素 1粒
– 水 330グラム
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