All Hallows’ Eve and Stuffed Cabbage rolls



All Hallows’ Eve It’s All Hallows’ Eve (also known as Halloween) today in Japan. I feel somewhat sad as my son will be missing all the Halloween fun tonight in Canada. We will go when he is older and when the wife has holidays. Reading the WIKI on Halloween, trick-or-treat was first recorded in 1911, in Kingston, Ontario. All this time I thought it was the American’s that started it, who would have guessed.

So today bento has last night’s stuff cabbage rolls, as well as rice and boiled carrots and half a boiled egg. The rice is covered with Tororo kombu (とろろ昆布, a kind of kelp) which does taste good.

Here is the recipe for

My Stuffed Cabbage Rolls.


10 large cabbage leaves
400 g of pork (it’s what I had in the fridge)
3-4 diced Eringi (oyster mushroom)
1/2 diced onion 1 diced green pepper
1 egg beaten
2 tbsp. milk
3 tbsp. breadcrumbs
5 spinach leaves finely cut
Salt and Pepper

Tomato Sauce

1 tomato can
3 bay leafs
1 crushed garlic
2 tbsp. dried oregano
Salt and Pepper

1. Wash pork in lemon juice
2. Parboil cabbage leaves until limp and easy to roll
3. Combine milk and breadcrumbs
4. Mix egg, onions, green pepper, seasoning, pork, eringi and spinach leaves.
5. Place 1-2 tbsp. of mixture in the middle of cabbage leaf.
6. Roll as for jelly roll and insert toothpick to hold together.
7. Place in pot so they all fit.
8. Sprinkle crushed garlic, dried oregano and bay leaves between the rolls
9. Pour can of tomatoes and 1 can of water over the rolls.
10. Cover and cook on medium heat for about 30 -40 minutes.
11. Serve on rice, or bread.