Mille Feuille Nabe

By Blue Goose Farm

This is a great and simple dish to share with friends and family when the weather starts to get a bit colder. A hot pot at the farm makes a perfect lunch for when your bones are cold and muscles are tired from a morning of harvesting and planting. When the Napa cabbage is ready at the farm, that’s how I know that soup season is on the horizon.
Typically a Mille Feuille Nabe is layered with thin slices of pork belly, where here we made more of a dumpling style filling to layer between the juicy Napa cabbage leaves. Eat this with a bowl of sticky rice and a side of assorted fermented pickled vegetables and you’ll be able to run through a wall, I guarantee it.

Serves 4

Ingredients

1 large Napa Cabbage
2 cups chicken stock
1 small knob of ginger, sliced
1 tbsp dashi stock powder
2 green onions, thinly sliced
Chilli oil to finish

For the filling:
1/2lb ground pork
2 tbsp chopped ginger
1 clove grated garlic
1 cup green onions, cut into chunks
1 tbsp sesame oil
1 tbsp soy sauce
1/2 tbsp salt

METHOD:

Close up image of a person transferring broth in a ladle to a saucepan on a gas hob
Napa cabbage cut into slices on a wooden chopping board and knife lying to the side
Mille Feuille Nabe being held in a small wooden bowl and eaten with a metal spoon

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