Japanese-style Stuffed Cabbage Rolls or Roll Cabbage ロールキャベツ

Japanese-style-Stuffed-Cabbage-Rolls-or-Roll-Cabbage

I’ve been thinking about some old school Yoshoku dishes lately. Yoshoku is western influenced Japanese dishes like Wafu Hamburger Steak, Omurice, Napolitan Spaghetti, just to name a few that I have recipes for here on my blog. I love Yoshoku as I’m sure all of you know by now since a week can’t go by without me preparing one of these dishes and posting it on Instagram. They are some of my favorites that’s for sure.

The recipe that I’m posting today is Japanese-style Cabbage Rolls or Roll Cabbage. I haven’t made Roll Cabbage (what they are called in Japan) in a very long time and the last time I made them was right after I got married! They are one of hubby’s favorites so I was determined to master the recipe and read many cookbooks at the time.

My first attempt at Roll Cabbage was very successful but I only made them a couple times after that. I guess as I started learning how to make many different dishes I didn’t go back to Roll Cabbage that often. I started craving them again the other day when I saw them on a Japanese cooking show. I thought I need to make these again very soon and started experimenting again.

I am very happy with this updated recipe. It’s been tweaked a little since the first time I made them and much better in my honest opinion. My filling is a combination of ground beef and pork but you can use all beef or ground chicken. Same with the mushrooms, I use Shiitake Mushrooms but feel free to experiment with different varieties.

Ingredients: serves 4

For Roll Cabbage:

1 head of Green Cabbage (you want at least 10 large leaves)

Ingredients for the filling:

3/4 lb Ground Beef
1/4 lb Ground Pork
1/2 Yellow Onion, finely chopped
6 Shiitake Mushrooms, finely chopped
2 cloves of garlic, minced
1 large egg
1/4 cup Panko bread crumbs mixed with 2 Tablespoons of milk

Ingredients for the sauce:

1 28 oz can Crushed Tomatoes
1/2 cup white wine
2 cups of chicken stock
Salt & Pepper to taste

For Serving:

Parmesan Cheese, grated

Method:

Bring 2 quarts of water with a tablespoon of salt to a low boil. Remove the bottom center core of the cabbage by cutting around it with a knife. Make sure you get the whole core out.

Submerge the whole cabbage into the boiling water and cook the cabbage until the leaves are pliable and start to separate. This will only take about 5 to 7 minutes. Using tongs remove the leaves from the pot into a strainer. Strain and remove the excess water from the cabbage leaves by patting dry with paper towels. Trim the hard, center part of the bigger cabbage leaves (the thick V shaped part) if they’re too thick by slicing off the outside part with a knife to smooth it out a bit. If you cut through or tear the cabbage leaf don’t worry you can double wrap them.

Combine the filling ingredients in a mixing bowl and mix very well. Divide the meat into 10 portions and form each into an cylinder shaped meatball. Wrap each meatball with one of the cabbage leaves (like an egg roll).

Secure the end with a toothpick if you’d like. If you have a torn leaf you can put the meat into one of the smaller leaves first then wrap in the bigger leaf. Place the cabbage rolls into a large pot, fold side down, so they fit snug side by side.

Add all of the sauce ingredients on top of the cabbage rolls and bring to a boil. Boil for 5 minutes to burn off the alcohol then cover the pot but with the lid off a bit with a small opening, lower the heat to low and simmer for 20 minutes.

Serve the cabbage rolls with the sauce ladled over top and some grated Parmesan Cheese.

Japanese-style Stuffed Cabbage Rolls or Roll Cabbage ロールキャベツ
Serves: 4
 
Ingredients
  • --For Roll Cabbage:
  • 1 head of Green Cabbage (you want at least 10 large leaves)
  • --Ingredients for the filling:
  • ¾ lb Ground Beef
  • ¼ lb Ground Pork
  • ½ Yellow Onion, finely chopped
  • 6 Shiitake Mushrooms, finely chopped
  • 2 cloves of garlic, minced
  • 1 large egg
  • ¼ cup Panko bread crumbs mixed with 2 Tablespoons of milk
  • -- Ingredients for the sauce:
  • 1 28 oz can Crushed Tomatoes
  • ½ cup white wine
  • 2 cups of chicken stock
  • Salt & Pepper to taste
  • ---For Serving:
  • Parmesan Cheese, grated
Instructions
  1. Bring 2 quarts of water with a tablespoon of salt to a low boil. Remove the bottom center core of the cabbage by cutting around it with a knife. Make sure you get the whole core out.
  2. Submerge the whole cabbage into the boiling water and cook the cabbage until the leaves are pliable and start to separate. This will only take about 5 to 7 minutes. Using tongs remove the leaves from the pot into a strainer. Strain and remove the excess water from the cabbage leaves by patting dry with paper towels. Trim the hard, center part of the bigger cabbage leaves (the thick V shaped part) if they’re too thick by slicing off the outside part with a knife to smooth it out a bit. If you cut through or tear the cabbage leaf don’t worry you can double wrap them.
  3. Combine the filling ingredients in a mixing bowl and mix very well. Divide the meat into 10 portions and form each into an cylinder shaped meatball. Wrap each meatball with one of the cabbage leaves (like an egg roll).
  4. Secure the end with a toothpick if you’d like. If you have a torn leaf you can put the meat into one of the smaller leaves first then wrap in the bigger leaf. Place the cabbage rolls into a large pot, fold side down, so they fit snug side by side.
  5. Add all of the sauce ingredients on top of the cabbage rolls and bring to a boil. Boil for 5 minutes to burn off the alcohol then cover the pot but with the lid off a bit with a small opening, lower the heat to low and simmer for 20 minutes.
  6. Serve the cabbage rolls with the sauce ladled over top and some grated Parmesan Cheese.

 

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