Mille-Feuille Nilaga Nabe

In French, “Mille-feuille” means a thousand leaves and is typically referred to the French pastry, Napoleon. Because of its many layers, it’s name transferred to this dish – which has what seems like 1000 layers of Napa cabbage and pork belly. It’s then simmered in a delicate, light, tasteful broth and eaten by dipping in ponzu sauce.

I thought that this would work really well as a nilaga. Nilaga translates to boiled beef. By utilizing the same cooking method as mille-feuille nabe, I was able to recreate the same taste of nilaga in this form. It's a fun and beautiful dish and I hope you try it someday!

To make this you need to do is cut a head of Napa cabbage into fourths while keeping the stem intact, make sure it’s washed well, then layer thin slices of beef, carrots, and potatoes, in between the leaves. Cut them into 2-2 1/2 inch slices, then stack them in your pot. I think the best way is to start it from the outside and work your way in (just in case you run out of cabbage) then you can fill the middle with mushrooms or greens!

I used 1/4 a Napa cabbage and it’s filling enough for 2 in a small pot. For reference my pot is 8.8 inch!