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These cabbage rolls with enoki mushrooms and thinly sliced beef are simmered in a light soup for a delicious, low-carb dish!

One pot meals are some of my favorite meals, especially on a work day where I simply am not in the mood for additional cleanup. This dish, made with enoki mushrooms and beef wrapped in napa cabbage leaves, is a simple and comforting dish that's satiating and cozy for a colder day. The rolls are cooked in a light soy-based broth. As the cabbage and mushrooms cook, they release natural sweetness and flavor compounds, while the meat releases smokiness and richness from its fat, resulting in a deeply savory and satisfying soup.

If you enjoy hot pot or shabu shabu, you'll enjoy this dish as it is like a simplified hot pot. It also tastes similar to my Mille Feuille Nabe (Thousand Layer Pot), as many ingredients overlap. The dish is flavorful on its own, but you can serve it with dipping sauces like ponzu or sesame sauce, which add a bright, tangy contrast to the rich broth, though I usually just eat the soup by itself.

I prepare this dish in a Japanese clay pot called a donabe. The thick clay distributes heat evenly and helps trap the flavors inside the pot, enhancing the dish as it cooks. The donabe’s elegant design also complements the visual beauty of the layered ingredients. However, not everyone owns a donabe, so feel free to use whatever pot you have on hand.

The ingredients for this dish can be found at local Asian grocery stores or chain stores like 99 Ranch Market and H Mart. If you would like purchase and learn how to use a donabe, make sure to maintain proper care to extend its longevity.

How to use stoneware properly:

Stoneware such as donabes and dolsots are perfect for soups but require a bit of maintenance and care, just like cast iron pans. Here are some common tips to care for your stoneware:

• The very first thing you should do with a donabe is to cook rice porridge in it. This process, called seasoning, helps seal the clay with “rice glue” and prevents cracking down the road. To learn more about the process, you may search for Okayu online.
• Avoid rapid temperature changes with stoneware. Do not add boiling water to a cold pot and avoid adding cold water to a hot pot. You should heat stoneware slowly and wash with cool or lukewarm water only when it has cooled down.
• Minimize dry cooking with stoneware as much as possible. A quick stir-fry is fine, but most cooking should involve liquid.
• Avoid soaking stoneware for long periods of time to prevent the pot from absorbing moisture.
• Hand wash only for stoneware.
• Stoneware is typically used over fire. You may use other stove top types, just make sure the manufacturer notes that the stoneware is compatible.