KitchenNippon

【Ingredients】 (5 servings)
Spring cabbage (春キャベツ / Haru kyabetsu)……200ｇ
New onion (新玉ねぎ / Shin tamanegi)……1
Cherry tomatoes (プチトマト / Puchi tohmahto)……10
Wieners (ウインナー / Weenah)……5
Garlic (にんにく / Ninniku)……1 clove
Olive oil (オリーブオイル / Oreebu oiru)……１tsp
Bayleaf (ローリエ / Rohrieh)……1
Water (水 / Mizu)……1000ml
Broth bag (だしパック / Dashi pakku)……1
Light soy sauce (薄口醤油 / Usukuchi shohyuu)……2 and 1/2tsp
Salt (塩/ Shio)……2/3tsp
Black pepper (ブラックペーパー / Burakku peppah)……Pinch
【How to Make】
① Add the water to a pot and boil. Reduce to low heat, drop in the broth bag, and boil for 3 minutes.
② Rough cut the cabbage, quarter the onion, remove the stems from the tomatoes, and smash the garlic.
③ To a separate pot add the olive oil and heat the garlic until more of its aroma comes out. Add the onion and cabbage, and fry these until slightly brown. Add the broth, cover and bring to a low boil for 5 minutes.
④ Add the wieners and tomatoes, allow these to come up to temperature. Season with salt, light soy sauce, and black pepper.

Recipe Developed by: Machiko Tateno