Mille-Feuille Nilaga Nabe
Thousand Layer Beef Hot Pot
Krizell•Nov 7, 2024
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!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Carefully stack beef, (¾ lb), carrot (1), potatoes (1), and scallion (1 bunch) slices in between napa cabbage (¼) leaf layers.
Cut into 2-inch pieces (or height of the pot you are using). Assemble into pot working from the outside in.
Add mushrooms (1 package) into the middle of the pot. Spread sliced garlic (2 cloves) pieces on top.
Add beef broth (2 cups) and fish sauce (2 Tbsp), then cover and simmer on medium heat for 15-20 minutes, or until all ingredients are cooked.
Skim any scum off the surface for a cleaner broth. Season with salt and pepper, to taste. Pairs well with white rice.
