Japanese Cabbage Rolls
Delicate and comforting, Japanese Cabbage Rolls are a heartwarming dish that combines tender blanched cabbage leaves with a savory filling of ground pork (or chicken), cooked rice, and aromatic ginger. Simmered gently in a flavorful dashi-based broth infused with soy sauce and mirin, these rolls become melt-in-your-mouth perfection. This recipe is a Japanese twist on a classic stuffed cabbage, featuring subtle yet rich umami flavors that make it an ideal choice for a cozy family dinner or an impressive main dish. Ready in just over an hour and perfect for pairing with steamed rice, these rolls deliver a balance of nutrition, flavor, and a touch of elegance to your table.
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Recipe Information
Ingredients
- 8 leaves Green cabbage
- 300 grams Ground pork (or ground chicken)
- 0.5 medium, finely chopped Onion
- 0.5 cup Cooked rice
- 1 teaspoon, grated Ginger
- 1 tablespoon Soy sauce
- 1 large, beaten Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 4 cups Dashi stock
- 1 tablespoon Soy sauce (for broth)
- 1 tablespoon Mirin
- 0.5 teaspoon Salt (for broth)
Instructions
Bring a large pot of water to a boil and prepare a bowl of ice water. Carefully remove the outer 8 leaves of the cabbage, trying not to tear them, and blanch them in the boiling water for 1-2 minutes until softened. Immediately transfer to the ice water to cool. Pat dry with paper towels and trim the thick ribs at the base of the cabbage leaves to make them pliable.
In a mixing bowl, combine the ground pork (or chicken), finely chopped onion, cooked rice, grated ginger, soy sauce, beaten egg, salt, and pepper. Mix well until everything is evenly distributed.
Divide the meat mixture into 8 equal portions. Place one portion at the base of a cabbage leaf and roll it up tightly, tucking in the sides as you go to form a neat package. Repeat with the remaining cabbage leaves and meat mixture.
In a large saucepan or deep skillet, arrange the cabbage rolls seam-side down snugly in a single layer. Pour the dashi stock over the rolls and add soy sauce, mirin, and salt for seasoning.
Cover the pan with a lid and bring the liquid to a gentle simmer over medium-low heat. Cook for 30-35 minutes until the meat filling is fully cooked and tender.
Carefully remove the cabbage rolls from the pot and arrange them on a serving dish. Spoon some of the broth over the rolls for added flavor. Serve hot as a comforting main dish or alongside steamed rice.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 19.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
