Shave the thick stems off the cabbage leaves. Finely chop the stems and set aside.

Boil water in a large pot and blanch the cabbage leaves for a minute or so (you only need to remove crispness of the cabbage). Drain and let them cool.

Heat the oil and butter in a frying pan over medium heat. Sauté the onion for 3-4 minutes, until some onion pieces start browning around the edges. Turn the heat off and let it cool.

Put the panko and milk into a bowl and let the panko absorb the liquid.

Add the remaining filling ingredients, including the sautéed onion, to the bowl and mix well until the mixture becomes sticky. Divide the mixture into 4 equal portions.

Place a deep round bowl (about 20cm/8" in diameter, note 3) on the work bench and spread a cabbage leaf on the bottom (note 4).

Spread one portion of the filling over the cabbage, making sure it is evenly distributed up to about 5-6cm from the top edge of the cabbage.

Place another cabbage leaf on top, rotating the direction of the stem by 90 degrees from the cabbage leaf below it (note 5). Then spread another portion of filling over it. Repeat this finishing with a cabbage leaf on top.

Turn the bowl upside down and transfer the layered cabbage dome onto your palm, then place it into a pot with the round side up (note 6). If the edges of the cabbage at the bottom stick out, push them underneath with a spatula.

Mix water, salt, and tomato paste in a jar and dissolve the tomato paste. Add this mixture along with the remaining Broth ingredients to the pot with the cabbage dome (note 7).

Bring it to a boil, then reduce the heat to medium-low to medium. Put a drop lid on and cook for 45 minutes with the lid on (note 8). Move the cabbage dome with a spatula from time to time while cooking (note 8). Turn the heat off.

Slide the spatula underneath the cabbage dome, tilt the pot and transfer the cabbage dome to a large serving plate, rounded side up.

Pour some broth over the dome, and the rest in a jug to serve on the aside.

Cut the Simmered Layered Cabbage and Mince into quarters (or more depending on serving size). Transfer each portion to an individual plate and pour some broth over it.