Mille Feuille Nabe
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.
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
- 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.
- Cut the layered stacks into 2–3 inch sections.
- Arrange the sections upright in a pot, packing them snugly. Add mushrooms to the center.
- Tuck ginger slices between the layers, then pour in the broth.
- Cover and bring to a light boil over medium heat.
- Reduce heat to low and simmer for 10 minutes, or until the cabbage is tender.
- Serve hot and enjoy.
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