How To Make Stuffed Cabbage Rolls - Japanese Style!
Stuffed Cabbage Rolls,” known as “Roll Cabbage” in Japanese, is a Yoshoku (Western-style) dish widely popular among Japanese people. The highlight is the combination of tender cabbage on the outside and flavorful meat filling on the inside. Typically, the filling resembles Hambagu, appealing to all ages and a household favorite. While different variations exist, we'll introduce the common recipe here.
Although many Japanese may not be aware of its roots, Stuffed Cabbage Rolls have traveled a long journey to become a staple dish. The origin is traced back to “Dolma,” a Turkish dish made with rice, vegetables, and meat wrapped in grape leaves, similar to Cabbage Rolls. Dating back to the 1st century in Anatolia, Dolma evolved across Europe, reaching Japan in 1895 through European influence.
In Japan, Stuffed Cabbage Rolls are commonly simmered in tomato-based soup, but you can find variations like Dashi-based, cream-based, or even in Oden during the cold season. Japanese-made rolls often feature a tie in the middle called “Kanpyo,” acting as an edible string.
To make Stuffed Cabbage Rolls, start with a whole cabbage. Cabbage texture varies by season; spring cabbage is softer and more suitable for salads, while other seasons' cabbage is better for simmering. Enjoy the variety and experiment with cabbage dishes, including Stuffed Cabbage Rolls!
Overview
Prep time: 20 mins
Cook time: 40 mins
Total time: 60 mins
Total servings: 3
Difficulty: Easy
Ingredients
- 6 Cabbage Leaves
- 250 g Ground Beef + Ground Pork
- 100 g Onion
- 1 Egg
- 2 Tbsp Milk
- 2 Tbsp Panko Bread Crumbs
- 1/2 Tbsp Cooking Oil
- 1 Tbsp Consomme Powder
- 3 Tbsp Ketchup
- 2 tsp Sugar
- 1 Bay Leaf
- 10g Butter
- Salt & pepper to taste
- Parmesan Cheese (topping, optional)
- Dried Parsley (topping, optional)
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