Thank you to my childhood besties mother, Lisa, for this recipe. It’s so nostalgic to me and reminds me of when I would sleepover at their place and her mom would make this for us. It’s such a comforting meal.

Ingredients: 

• Savoy cabbage (can do regular cabbage or napa cabbage)  
• 1 lb ground beef OR ½  lb beef + ½ lb pork 
• 1 egg
• ¼ cup panko
• 2 tbsp milk
• Salt + white pepper
• ½ tbsp Nutmeg
• 1 tsp MSG 
• 3 bay leaves
• Minced garlic and ginger
• ½ onion finely chopped
• Kayanoya vegetable stock packs (3 packs)
• Toothpicks
• 1-2 Carrot + Daikon (cut with a flower shape vegetable cutter – optional) 

1. Cut out the core of the cabbage as best you can and then place cabbage in a big pot of boiling water 
2. Boil for 2-3 minutes then begin peeling the cabbage leaves one by one using tongs and place each leaf into a bowl of ice water
3. Leave leaves out to dry
4. Mix meat, egg, milk, panko, onions, garlic + ginger, salt + pepper, nutmeg, and MSG till well combined
5. Roll up meat into cabbage (using a small piece and a large piece helps, and make sure to cut out the core like a triangle). Secure the cabbage rolls with a toothpick. 
6. OPTIONAL: Cut up carrot and daikon into small pieces (I used a flower shape cookie cutter because it looked super cute) 
7. Place the cabbage rolls into a donabe or dutch oven tightly. Add cut up carrots and daikon all around the cabbage rolls and cover completely with water with the dashi packs tucked in. 
8. Bring to boil and then cook on medium low heat for 30 minutes
9. Serve with rice and garnish with parsley