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1.白菜半切りの葉を4～5枚用意する。外側の大きめの葉のほうが巻きやすいので◎。その他、ソース用に玉ねぎ1個、人参1本、にんにく1かけ、トマトの水煮缶、豚肉の細切れを用意。

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2.白菜は、レンジで2分くらい、クタッとするくらいまで加熱しておく。

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3．玉ねぎは薄切り、人参はイチョウ切り、にんにくは丸のまま軽く潰しておく。煮込む鍋にオリーブオイルをやや多めに入れ、にんにくを入れて香りが出てきたら玉ねぎと人参を投入。軽く炒めたら、トマトの水煮缶、水を缶に2杯入れて煮込む。味付けはコンソメキューブ1個、塩、胡椒を少々、赤ワイン大さじ1。トマト缶の種類によって酸味が強ければ、少し砂糖を足してみよう。

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4．先ほどレンジでクタッとさせた白菜を広げ、そこに豚の細切れを乗せ、軽く塩胡椒をふる。

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5．くるくると軽めに巻く。あまりきっちり巻きすぎなくてもOK。

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6．これを先ほどのスープに入れ、圧力鍋で沸騰させてから5分煮込み、火を止めてからさらにそのまま冷めるまで置く。もう一度温めて、最後に醤油をちょっと足すのが味に深みが出るコツ。

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7.　お皿に盛り付け、最後にパセリをちらして完成。白菜もトロトロになってとっても美味！　白ワインにも好相性、ご飯のお供にも、またバゲットを浸しながらいただくのもオススメだ。ちなみにスープにじゃがいもを加えると、もう少しとろみがついてシチューのような感じになる。

" } }