I saw the dish quite some time ago from the Japanese variety show. It looks doable and yummy... and healthy. But alas, the show never really show the recipe, so I have to estimate what do I need to get the result :). So, I seek to dear google to get the basic minestrone recipe and pick up part of a recipe from another variety show, and here we go:
What you need:
1 green Zucchini ~ cut small cube
2 carrots ~ cut small cube
2 stalks celery ~ cut small cube
1 sweet corn ~ cut
400gr minced meat
6 big cabbage leaves ~ blanched
100 gr cabbage ~ cut big piece
300 cc chicken stock
6-7 tomatoes ~ cut big piece
300 cc chicken stock
seasoning: thyme, salt
How to:
1. On a wok, boil cabbage and chicken stock until soft and stock reduced with closed lid. Pour into food processor and blend it. Pour the puree into a flat plate and put it in freezer for 10-15 min until you scrap it but not completely froze.
2. In a bowl, mix minced meat with the cabbage puree until well mixed. You need to knead the meat until it changes its texture to very smooth texture.
3. Take about 80-100 gr of the mixture and wrap it with the cabbage leave. You may have to cut the excess leaves to close the roll. It makes about 5-6 rolls and set aside.
4. On a wok, boil tomato and chicken stock until soft with closed lid. Pour into food processor and blend it. Strain it with cheese cloth (if you don't have it, use the fine strainer will do).
5. On a big soup pot, sautee the cut veggies until fragrant, pour in the strained tomato puree, add water or more stock if you'd like to have more liquid. Place the rolled cabbage on top, cover it with baking paper and let it boil under small fire for about 30-40 minutes.
1 green Zucchini ~ cut small cube
2 carrots ~ cut small cube
2 stalks celery ~ cut small cube
1 sweet corn ~ cut
400gr minced meat
6 big cabbage leaves ~ blanched
100 gr cabbage ~ cut big piece
300 cc chicken stock
6-7 tomatoes ~ cut big piece
300 cc chicken stock
seasoning: thyme, salt
How to:
1. On a wok, boil cabbage and chicken stock until soft and stock reduced with closed lid. Pour into food processor and blend it. Pour the puree into a flat plate and put it in freezer for 10-15 min until you scrap it but not completely froze.
2. In a bowl, mix minced meat with the cabbage puree until well mixed. You need to knead the meat until it changes its texture to very smooth texture.
3. Take about 80-100 gr of the mixture and wrap it with the cabbage leave. You may have to cut the excess leaves to close the roll. It makes about 5-6 rolls and set aside.
4. On a wok, boil tomato and chicken stock until soft with closed lid. Pour into food processor and blend it. Strain it with cheese cloth (if you don't have it, use the fine strainer will do).
5. On a big soup pot, sautee the cut veggies until fragrant, pour in the strained tomato puree, add water or more stock if you'd like to have more liquid. Place the rolled cabbage on top, cover it with baking paper and let it boil under small fire for about 30-40 minutes.
Tips:
1. You'll definitely have a raw veggie leftover because you have to buy the whole celery and only use 2 stalks, for example. So what you can do is cut the veggies in small cubes, put into plastic bag and freeze it. You can use it in future for... just about anything. Another minestrone, or a stir fry?
Enjoy!
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