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Yellowtail-stuffed cabbage rolls


- Yellowtail 100g (3.5 oz)

- (A) 1 teaspoon (3 g : 0.11 oz) garlic, finely chopped

- (A) 1/2 tablespoon (4 g : 0.14 oz) ginger, finely chopped

- (A) 1/2 onion, finely chopped

- (A) 1/2 cup (20g : 0.7 oz) bread crumbs

- (A) 1/2 egg, beaten

- (A) 2 tablespoons potato starch

- (A) 2 tablespoons parsley, finely chopped

- (A) Salt as needed

- (A) Pepper as needed

- (A) 1 teaspoon curry powder

- 1/2 head of cabbage

- 1500 ml to 2000 ml (3.2 pts to 4.2 pts) chicken broth

- Onions, thinly sliced, as needed

- Carrots, sliced into rounds, as needed

- Celery, thinly sliced, as needed

- Cardamom, as needed

- Black pepper, as needed

- Cumin seeds, as needed

- Salt and pepper, as needed

- Butter, as needed

How to cook

1. Chop yellowtail with a knife and mince. Put minced yellowtail in a bowl, add A and mix well.

2. Remove the cabbage core with a knife.

3. Boil water in a large pot, add a little salt (not counted as an ingredient), add (2) and boil for about 1 minute until the outer leaves are cooked. Drain and sprinkle salt and pepper inside the leaves.

4. Fill (3) with (1). Wrap the whole thing with plastic wrap and poke many holes with a bamboo skewer.

5. Place (4) in a saucepan and pour chicken broth just enough to cover. Add onions, carrots and celery. Add cardamom, black pepper and cumin seeds and boil for 30 minutes. Allow to cool in the saucepan to let the flavor soak in.

6. Remove the cabbage rolls out of the saucepan and take off the plastic wrap. Strain the broth through a strainer, return to the saucepan, heat, and add butter to finish. Serve them in a deep dish. Garnish with the carrots and other vegetables left in the strainer. Cut into pieces.

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