Thin layers of napa cabbage and meat are stacked together, sliced, and arranged upright in a pot to create a beautiful, cozy hot pot that cooks gently in a savory broth. As it simmers, the cabbage becomes tender and sweet, the meat cooks gently between the layers, and the broth absorbs all those delicate flavors.

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Mille Feuille Nabe

Maggie Wu
A comforting Japanese hot pot made by layering napa cabbage and thinly sliced meat in a savory broth. Simple, cozy, and visually stunning, it’s an easy one-pot meal perfect for cold days.
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Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
 

  • 1 head napa cabbage
  • 1 lb thinly sliced meat, pork or beef
  • 2 cups chicken bone broth
  • 3 slices ginger
  • Mushrooms of choice

Instructions
 

  1. Cut the napa cabbage into quarters. Take one cabbage leaf and layer a slice of meat on top. Repeat until all the cabbage and meat are used.
  2. Cut the layered stacks into 2–3 inch sections.
  3. Arrange the sections upright in a pot, packing them snugly. Add mushrooms to the center.
  4. Tuck ginger slices between the layers, then pour in the broth.
  5. Cover and bring to a light boil over medium heat.
  6. Reduce heat to low and simmer for 10 minutes, or until the cabbage is tender.
  7. Serve hot and enjoy.
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