Addictive Slow Cooker Japanese Cabbage Roll

Steps

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1. 1
   Cut out the core of the cabbage and microwave at 1,000 W for 33 minutes to soften the leaves. Alternatively, briefly blanch in boiling water.
   ▶ ≈0:17
2. 2
   Once the leaves have cooled, carefully peel off individual large cabbage leaves one at a time. Using a knife, remove any remaining core while leaving a small portion to aid in rolling.
   ▶ ≈0:34
3. 3
   Mince 30 g of onion and combine with 80 g of ground meat. Add half teaspoon of sake, half teaspoon of soy sauce, a pinch of dashi powder, a dash of sugar, salt and pepper, half teaspoon of mayonnaise, and a dash of MSG. Mix thoroughly until the filling becomes sticky.
   ▶ ≈0:48
4. 4
   Place approximately 1.5 golf balls' worth of filling on the cabbage leaf near the bottom edge, then roll the leaf tightly around the filling.
   ▶ ≈2:17
5. 5
   Prepare the savory soup by combining 2 tablespoons of ketchup, 1 teaspoon of tonkatsu sauce, 1 teaspoon of soy sauce, half tablespoon of mirin, half teaspoon of sugar, and half teaspoon of consommé powder. Mix well.
   ▶ ≈2:55
6. 6
   Pour the prepared sauce into the slow cooker and add 200 ml of water. Stir to combine.
   ▶ ≈3:38
7. 7
   Arrange the cabbage rolls in the slow cooker. Cover and simmer for at least 6 hours, preferably 8 hours or longer, turning the rolls over a few times during cooking to ensure even heating.
   ▶ ≈3:58
8. 8
   Once the cabbage leaves are nice and tender, serve and enjoy.
   ▶ ≈4:15