Mince the onion and microwave it in a heatproof container covered with plastic wrap for 30 seconds at 600W. Let it cool.

Microwave the cabbage leaves with 1 tbsp of water (not listed in ingredients) in a heatproof container covered with plastic wrap for 3 minutes at 600W until softened. Pat dry with paper towels.

Mix ground chicken, minced onion, and the meat mixture seasonings (sake, salt, pepper, ginger, potato starch) in a bowl until sticky. Divide into 4 portions and shape into oval patties.

Wrap each meat patty with a cabbage leaf, rolling tightly to form stuffed cabbage rolls. Repeat for all 4 portions.

Arrange the rolls seam-side down in a pot. Add the soup base ingredients (water, salt, consommé, bay leaf) and bring to a boil over medium heat. Cover and simmer on low heat for 10 minutes.