Mille Feuille Nabe

Prepare all ingredients

Take off the cabbage leave and rinse well. Cut pork into small slices in the same width as cabbage.

Overlap the pork with cabbage to cover the cabbage.

Place another cabbage leaf and cover with pork slice.

Overlap for 4 layers and cut into sections of the same length and width.

Overlap the cabbage and pork slice in the pot. Pour in barbecue sauce, soy sauce, and Seaweed Seafood Soup.

Cook over low heat for 12 minutes until ingredients are fully cooked. Garnish with green onion julienne and serve.