rolled or stuffed?

In Japan, this dish is called "roll cabbage".

In Hawaii, it is called "stuffed cabbage".

Since spring cabbage is in season now, I made this for dinner the other night.

Only problem was that I only had 1/4 a head of cabbage, making for weird pieces of cabbage to "stuff".

I washed the cabbage, then nuked it for a minute and a half.

Then, I made the filling...

135 grams ground beef
1/2 carrot, minced
1/4 onion, minced
1/4 zucchini, minced
1 eringi, minced
1 egg

For the sauce:
3 cups water
1 consomme cube
1 tablespoon canned diced tomatoes
salt & pepper

I "rolled" the filling into the pieces of cabbage that I could and ended up with 8 "rolls".

I say "rolls" because the pieces of cabbage weren't large enough to totally wrap the filling properly.

Then I put them in a frying pan with the water & consomme cube.
When the liquid came to a boil, I skimmed off the scum and added the tablespoon of canned diced tomatoes, then skimmed more scum off.

I let it cook on medium for a total of 15 minutes with a lid on the pan.

Halfway through the 15 minutes, I turned them over carefully with tongs.

When the 15 minutes were up, I left the lid on and turned off the heat.

I served this with rice on the side.

This was delicious and perfect for the weird cold weather we've been having the past couple of days.

With the other 4 rolls, I've got enough for another dinner...woot!

What have you been having for dinner lately?