Cabbage Rolls in Dashi (Sauce)

Mrs. Edward Yamasaki

Filling:

• 1 lb. ground round
• 1 medium sized boiled potato, mashed
• 1 medium sized onion, chopped
• 2 eggs
• 1/2 green pepper – chopped fine
• 1½ teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon gourmet powder

Mix well.

• 1 large head cabbage.

Separate cabbage leaves and parboil. Wrap meat balls, size of large walnut in cabbage. Fasten with toothpicks. Make stock with

• 2 qts. water
• 1 piece dashi konbu (5 or 6 in. length)
• 1/2 cup iriko

Strain and add following:

• 2 teaspoons salt
• 2 tablespoons shoyu
• 1/2 teaspoon gourmet powder
• 1 teaspoon sugar

Cook cabbage rolls in the seasoned stock 30-40 minutes on medium heat. Serve in deep dish with soup.