Japanese Stuffed Cabbage Rolls

½ onion
2 tbsp rice bran oil, divided
1 head cabbage (12 cabbage leaves/500 g meat)
½ tsp salt
500 g ground meat, beef (340 g) & pork (113 g)
2 tsp SIDS HOT WORCESTER SAUCE
1 tbsp plain flour
½ tbsp butter
parsley, chopped, for garnish
SEASONING FOR STUFFING:--
1 large egg
⅓ cup panko
2 tbsp milk
½ tsp nutmeg
1 tsp SIDS SALT & PEPPER
SAUCE:--
2 bay leaves
1 clove garlic, minced
1 can diced tomatoes, 410 g
1 tbsp white wine
½ tsp SIDS SALT & PEPPER
1 cup chicken stock

With the knife tip pointing toward the root, thinly slice the onion within 5 mm of the base then slice the onion horizontally. Cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion.
In a frying pan, heat 1 tbsp oil on medium heat and sauté onion until tender, about 4-6 minutes.
Start boiling 2 litres water and add 1 tsp salt when boiling. Remove the centre core of the cabbage with a knife. Completely submerge the whole cabbage and cook until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loose outer cabbage leaves from the pot. Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick centre vein at the base of each leaf (upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off. Chop the thick veins into small pieces, which will be added to the stuffing.
In a large bowl, mix the meat, SIDS HOT WORCESTER SAUCE, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.
Add egg, panko, milk, nutmeg, and SIDS SALT & PEPPER.
Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes. (this step is optional - however, it helps to solidify fat, keeps the meat juicy and prevents from drying out, and enhances and traps the umami flavour)
Try to divide the mixture into 12 equal parts. (I roughly divided into 8 first and adjusted the amounts later)
Put 1 Tbsp of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of the cabbage leaf where you see the upside-down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add the stuffing in the centre of the bottom part of the cabbage leaf.
Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll. Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge. Insert a toothpick to seal and secure the edge so the roll doesn’t fall apart while cooking. Repeat with the remaining leaves and stuffing.
If the cabbage leaf breaks, you can still use it. Use a smaller cabbage leaf to “patch” up and roll the fillings the same way.
In a large pot, heat 1 tbsp oil on medium heat and cook 2 bay leaves and minced garlic until fragrant, then stir in the diced tomatoes.
Reduce the heat to medium-low. Add white wine, SIDS SALT & PEPPER and bring it to simmer on medium heat.
Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Add 1 cup chicken stock.
Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don’t have a drop lid or your pot is not round, you can make it with aluminum foil. Cover to cook on medium heat. After boiling, lower the heat to medium-low heat and simmer for 30 minutes. Add 2 tsp butter to give it a little shine and more flavour.
When ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.