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Ingredients
- 250 grams Bacon
- 1/2 Cabbage
- 1/3 tsp Salt
- 1/2 tsp Pepper
- 1/2 cube Soup stock cube
- 50 ml Water
- 70 ml Cooking sake
Method
- Cut the cabbage half in half again and take out the core.
- Peel off the leaves one by one and flatten out out.
- Don't worry about the edges getting ripped.
- Wash the leaves and drain.
- Cut the bacon into 3 pieces.
- Use a deep frying pan or a pot.
- Layer the ingredients in this order: 1. cabbage, 2. bacon (about 2 slices per layer), 3. pepper.
- Repeat the layers.
- Finish off with a layer of cabbage.
- Chop up the soup stock cube.
- Add the salt, chopped up soup stock cube, and the steaming soup ingredients.
- Put on a lid and cook over medium heat for 3 minute.
- After the liquid comes to a boil, cook over low heat for 5 minutes.
- Transfer to a serving plate.
- (It will be more colorful with some parsley sprinkled on top.
- I didn't add any though.)
