Steps

1. Cut off the tough core of the 1/4 large cabbage.
   🕒 01:23
2. Peel off the cabbage leaves one by one, removing the core, and rinse them lightly with water.
   🕒 01:34
3. Separate the peeled cabbage leaves from the remaining core. Make a V-shaped cut into the tough part of the leaves.
   🕒 01:51
4. Loosely cover the cabbage leaves with V-shaped cuts with plastic wrap and heat them lightly.
   🕒 02:31
5. Let the heated cabbage cool to room temperature, then separate into outer and inner leaves.
   🕒 02:56
6. Sprinkle 200g thinly sliced pork belly with salt and a little coarsely ground black pepper.
   🕒 03:33
7. Roll up a small inner cabbage leaf to form a core. Place 2-3 slices of salted and peppered pork belly on top.
   🕒 03:53
8. Roll up the inner leaf and pork to create a core, then wrap it tightly with an outer leaf, placing the seam side down. Repeat this process to make all the rolled cabbages.
   🕒 04:22
9. Arrange all the rolled cabbages in a small pot or frying pan, seam side down, packed closely together.
   🕒 05:25
10. Stuff the remaining cabbage core and 2 crushed cloves of garlic into the gaps in the pot. [This is the key!] Filling the gaps prevents the rolled cabbage from falling apart during simmering.
    🕒 05:40
11. Add 1 tbsp Cooking Sake (Rice Wine), salt (to taste), and 1 bay leaf. Pour in 1/2 cup (100ml) water, enough to half-submerge the rolled cabbages, and gently shake the pot.
    🕒 06:18
12. Cover with a lid, bring to a boil, then reduce to low heat and simmer until the cabbage is tender.
    🕒 06:44
13. While the rolled cabbages are simmering, make the sauce. Heat 1 tbsp Olive Oil and crushed garlic in a frying pan until fragrant.
    🕒 07:30
14. Once fragrant, add 1/2 can (200g) Whole Peeled Tomatoes (crushed), 1 tbsp Worcestershire Sauce, and 1 tsp Sugar. Cook while stirring until thickened.
    🕒 07:45
15. Once the rolled cabbages are cooked, turn off the heat. Add 10g Butter to the thickened sauce and stir until melted and incorporated.
    🕒 08:35
16. Plate the rolled cabbages, pour over some of the simmering liquid, and generously top with the prepared sauce. Sprinkle with coarsely ground black pepper if desired.
    🕒 09:03