Spring cabbage rolls

Carefully remove each of the spring cabbage, boil it in boiling water with salt for 1 minute, then pour it into a colander.

Chop the onion and stir-fry in butter (medium heat), add a pinch of salt and then soften, then reduce the heat and fry well until it turns into a candy colour.

A. White wine and milk to soak the breadcrumbs. Cut the bacon in half lengthwise and 1 mm wide.

Add the minced meat, fried onions, soft bread crumbs, beaten eggs, salted koji, parmesan, black pepper and nutmeg in a bowl and mix well until it becomes white.

Shake the cabbage core (remove the protrusions) and cut both ends into rectangular shapes.

Roll the 4. with the cabbage core in the front and 8 equal parts, and roll it into a bale shape and roll it from the front to the inside.

Arrange 6 in a pot without any gaps and place the bacon from B. and 3 on a lid, heat to boil, then turn to medium heat and simmer for 25 minutes.

Preheat to blend the flavor.

Sprinkle the chopped parsley in a bowl.