How To Make Tomato-Based Japanese Cabbage Rolls Recipe

“Stuffed cabbage rolls,” known in Japan as “roll cabbage,” is a beloved Yoshoku (Western-style) dish enjoyed by families across the country. This comforting dish features tender cabbage leaves wrapped around a flavorful meat and rice filling. 

In Japanese households, Japanese cabbage rolls are often served as a main dish alongside steamed rice, miso soup, and pickles. The filling usually resembles hambagu (Japanese-style hamburger), making it savory, juicy, and appealing to both children and adults. Over the years, cabbage rolls Japanese style, have become a staple for home cooking due to their satisfying flavor and versatility.

Origin of Japanese Cabbage Rolls

Although many Japanese may not know its origins, Japanese stuffed cabbage has a fascinating history. The dish was inspired by the Turkish “dolma,” a traditional dish in which meat, rice, and vegetables are wrapped in grape leaves.

Dolma dates back to the 1st century in Anatolia and gradually traveled through Europe, eventually influencing Japanese cuisine when Western-style cooking was introduced in Japan in the late 19th century. By 1895, this concept of rolled vegetables with seasoned fillings had made its way to Japanese kitchens, where it was adapted to local tastes and ingredients.

Variations of Japanese Cabbage Rolls

In Japan, rolled cabbage Japanese style is most commonly simmered in a tomato-based sauce, giving the dish a sweet and tangy flavor. However, there are many variations depending on the region and season.

Some households use a light dashi-based broth for a delicate flavor, while others create cream-based sauces for a richer, Western-style experience.

During the colder months, Japanese cabbage rolls are sometimes included in oden, a traditional simmered hot-pot dish, offering warmth and comfort. A unique feature in Japan is the use of kanpyo (thin, dried gourd strips) to tie the rolls, serving as an edible string that keeps the cabbage intact during cooking.

Choosing the Right Cabbage

Making Japanese stuffed cabbage at home starts with choosing the right cabbage. Seasonal cabbage textures vary: spring cabbage is soft and tender, ideal for light dishes or salads, while cabbage from other seasons has a firmer texture that holds up well during simmering. The leaves are carefully blanched to soften them, then wrapped around a seasoned filling of ground meat, onions, and sometimes rice. Simmering in sauce allows the flavors to meld, creating a comforting and aromatic dish.

What makes cabbage rolls Japanese style truly special is their adaptability. You can adjust the meat, sauce, or even experiment with vegetarian versions, all while keeping the heart of the dish intact. This versatility has cemented rolled cabbage Japanese as a beloved dish in homes and bento boxes alike. 

Enjoy making Japanese stuffed cabbage at home!