Cabbage mille-feuille nabe
It is a cabbage mille-feuille nabe that is very good as a healthy menu even in the change of seasons or cold winter if you eat it warm with soup.
1 serving
Within 60 minutes
둥글mom
Ingredients
  • Cabbage
    1/2ea
  • Pork belly meat
    300g
  • Garlic
    4piece
  • Ginger
    1piece
  • Sea tangle
  • Salt
  • ground pepper
  • Soy sauce
Cooking Steps
STEP 1/10
First, put kelp in cold water and boil it for about 15 minutes to make kelp stock.
STEP 2/10
Rip the cabbage one by one, wash it clean, drain it, and prepare it.
STEP 3/10
Prepare garlic and ginger by cutting them thinly like the picture. (Sliced ginger)
STEP 4/10
Blanch frozen pork belly with boiling water, remove the oil slightly, and drain. (Non-freezing pork belly is fine, too.)
STEP 5/10
Season the blanched meat with salt and pepper.
STEP 6/10
Put the biggest cabbage leaves first and put them in the order of cabbage - pork belly - cabbage - pork belly - cabbage. Depending on the size of cabbage and pork belly, you can put 2 to 3 sheets per piece.
STEP 7/10
Wrap the cabbage at the end and cut it into 2~3 pieces according to the depth of the pot.
STEP 8/10
Fill a large pot with freshly cut cabbage and meat so that the cross section is visible.
STEP 9/10
Put the sliced garlic and ginger on top, put the pre-boiled kelp stock, close the lid, and boil it over medium heat. Adjust the amount of broth according to your preference.
STEP 10/10
When the cabbage and meat are cooked, season with salt and soy sauce, and add a little pepper at the end.
When cutting into 2 to 3 pieces according to the depth of the pot, look at the direction of the meat and cut the meat and cabbage together so that the meat comes out evenly when eating.
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