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Cabbage Millefeuille Nabe
45 minServes 4Nutri-Score A€€
A
45 min
45 minCabbage Millefeuille Nabe
what you need
Ingredients
napa cabbage (leaves separated)Produce1 piece
pork belly (thinly sliced)Meat300 g
waterOther800 ml
sakeBeverages60 ml
mirinPantry30 ml
soy saucePantry30 ml- dashi powderPantry5 g
saltSpices2 g
per serving
Nutrition
284kcal
- Carbs
- 8 g
- Proteins
- 10 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot- Stovetop
step by step
Method
- Step 1
Prepare the cabbage and pork
- Separate the napa cabbage leaves and cut them into pieces of similar width.
- Layer the cabbage leaves with the sliced pork belly, alternating cabbage and pork.
- Cut the stacked layers into sections that fit the pot.
- Step 2
Arrange in the pot
- Stand the cabbage and pork stacks upright in the pot, packing them tightly.
- Fill any gaps with the remaining cabbage.
- Step 3
Make the broth
- Combine the water, sake, mirin, soy sauce, dashi powder and salt.
- Pour the broth over the cabbage and pork.
- Step 4
Simmer the nabe
- Bring the pot to a boil over medium heat.
- Reduce the heat and simmer until the cabbage is tender and the pork is cooked through.
- Step 5
Serve
- Serve the nabe hot straight from the pot.
most cooked first