Japanese Cabbage Rolls ロールキャベツ

Name: Japanese Cabbage Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 8-10 cabbage leaves; Flour, for dusting; 1 lb ground meat (mix of pork and beef recommended); 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp MSG; 1/2 tsp nutmeg; 10 g parmesan cheese (optional); 1 medium onion (150 g), finely chopped; 1 small carrot (50 g), grated; 3-4 tbsp (25 g) panko; 1 1/2-2 tbsp (22 ml) milk; 1 large egg; Smooth Tomato Broth 2 tsp chicken bouillon; 2 cups (300 ml) water; 2 1/2 tbsp (50 g) tomato paste; 1/2 tsp salt; 2 bay leaves; Chunky Tomato Broth 1 tbsp oil; 1 garlic clove, minced; 1 can (14 oz) diced tomatoes; 1 cup (250 ml) chicken stock; 1/2 tsp salt; 2 bay leaves; 4 slices bacon (optional); 1 tbsp (15 g) unsalted butter; Fresh or dried parsley, for garnish

Japanese cabbage rolls, are a delicious yoshoku (Western-style Japanese) dish made by wrapping a savory filling of seasoned pork and beef in tender cabbage leaves. Simmered in a light tomato broth, these stuffed cabbage rolls offer a comforting blend of Japanese and Western flavors that’s perfect for cozy dinners. Enjoy this simple and flavorful recipe as a warming meal, especially during the colder months.

japanese stuffed cabbage rolls in tomato broth

What are Japanese Cabbage Rolls?
Ingredients for Stuffed Cabbage Rolls
How to Make Japanese Cabbage Rolls
Tips for Stuffed Cabbage Rolls
How to Store Cabbage Rolls
Recipe FAQ
Japanese Cabbage Rolls Recipe

Cabbages are such an underrated vegetable. We always keep a head of cabbage in the fridge because it’s cheap, nutritious, and so versatile! I love making cabbage fresh spring rolls, blackened cabbage, and adding it to soups. Especially stuffed cabbage rolls—they were a family favorite during the colder seasons. This easy stuffed cabbage roll recipe is adapted from my mother’s recipe.

What are Japanese Cabbage Rolls?

Japanese-style cabbage rolls, or rōrucabetsu (ロールキャベツ), are a comforting twist on the classic Eastern European dish, adapted with Japanese ingredients and flavors. Like popular yoshoku dishes such as hambagu (Japanese hamburger steak) and spaghetti Napolitan, Japanese cabbage rolls reflect Japan’s creative approach to Western-inspired cuisine. Instead of traditional rice fillings or heavy tomato-based sauces, Japanese cabbage rolls are often made with a mix of ground pork and beef, panko and egg. The rolls are then wrapped in blanched cabbage leaves and simmered in a light tomato, consommé or dashi-based broth, resulting in a delicate, nuanced flavor profile that appeals to Japanese palates. Optional ingredients, like bacon or butter, can be added for richness, and a sprinkle of parsley provides a fresh garnish. These comforting cabbage rolls have become a beloved home-cooked dish, especially during colder months.

Ingredients for Stuffed Cabbage Rolls

Here is everything you need to make these Japanese style stuffed cabbage rolls:

Cabbage Leaves: Large, tender leaves serve as the wrappers for the rolls. Choose fresh, green cabbage for pliability and a mild sweetness.
Ground Meat: A mixture of pork and beef works best for a balanced flavor, but any ground meat can be used for variety.
Nutmeg: A warm spice that subtly enhances the meat’s natural flavors.
Parmesan Cheese (Optional): A kakushi aji (hidden flavour) ingredient I add that adds a bit of saltiness and depth to the filling.
Onion: Finely chopped for a soft texture and a touch of sweetness.
Carrot: Grated to add color, subtle sweetness, and extra nutrition.
Panko Breadcrumbs: The breadcrumbs work as a bulking agent, absorbing moisture and fat from the meat juices and onions to retain flavor.
Milk: Moisten the breadcrumbs and provide tenderness to the meat mixture.
Egg: Binds the filling ingredients together, giving structure to the rolls.
Chicken Bouillon: Adds savory depth to the broth. I use the Maggi brand.
Tomato Paste: Thickens the broth and provides a concentrated tomato flavor. You can also use canned diced tomatoes (see below in recipe card).
Bay Leaves: Adds subtle herbal notes to the broth.
Unsalted Butter and/or bacon: Adds richness and a velvety finish to the broth.

How to Make Japanese Cabbage Rolls

Make the Filling: In a large bowl, combine ground meat with salt and mix well. Add black pepper, MSG, nutmeg, parmesan (optional), and egg, then knead. Add onion, carrot, panko, and milk, and mix until sticky. Refrigerate for 15-20 minutes.
Prepare the Cabbage: Cut out the cabbage core and separate 8-10 leaves. Boil the leaves for 2 minutes, then cool and pat dry.
Assemble Rolls: Divide the filling into 8-10 portions, shape into logs, and dust each cabbage leaf with flour. Place filling on the edge of each leaf, roll tightly, and secure with a toothpick.
Cook in Tomato Broth: In a pot, combine tomato paste, water, chicken bouillon, and salt. Bring to a boil, reduce to a simmer, then add rolls seam-side down. Cover with a parchment lid (otoshibuta) and simmer for 15-20 minutes. Add bacon on top if desired.
Finish: Remove the lid, add a small piece of butter on each roll to melt, and garnish with parsley before serving.

Tips for Stuffed Cabbage Rolls

Preparing Cabbage Leaves: Remove tough cabbage leaf stems to make rolling easier and prevent tearing, but save them for simmering later if needed.
Handling Ground Meat: Use cold ground meat, as its binding power weakens above 15°C and is lost above 20°C. Start by mixing in salt, which helps the meat retain juices by creating a sticky, water-holding protein mesh. Knead quickly to avoid melting fat with your hands’ warmth, or use a spatula or pestle to keep the fat intact. If it does warm up and feel too sticky, place the mixture into the fridge before or after shaping.
Kneading Technique: To prevent dryness, mix eggs with the meat before adding other ingredients like breadcrumbs and onions, which can absorb moisture. Avoid over-kneading, as excessive stickiness can lead to a tough texture and flavor loss.
Securing Rolls: Roll tightly to counter filling shrinkage during cooking. For a secure wrap without toothpicks, use a small piece of broken dried spaghetti. Place the filling slightly off-center on the leaf, roll, fold in the sides, and finish rolling tightly.
Cooking: To prevent the cabbage rolls from unraveling while cooking, pack the pot tightly with the cabbage rolls. If you have gaps between them, place the sliced out cabbage stems in the gaps. If you don’t have a otoshibuta, cover with foil or parchment paper slightly smaller than the pot’s diameter.

How to Store Cabbage Rolls

To store cabbage rolls, place them in an airtight container and let them cool completely before refrigerating. For longer storage, freeze the rolls by arranging them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Label with the date, and freeze for up to three months. When ready to eat, thaw frozen rolls in the refrigerator overnight and reheat on the stovetop, covered, with a bit of broth or sauce to keep them moist. You can also microwave them for 1-2 minutes until heated through.

Recipe FAQ

What type of cabbage should I use for cabbage rolls?

There are many types of cabbages to choose from throughout the year but for stuffed cabbages, I recommend using the green (winter) variety.

How can I make vegan cabbage rolls?

Swap the ground meat for your choice of plant based meat alternative or use tofu! Freeze and thaw a block of medium firm or firm tofu, press it out well and then crumble it with your hands. You may need to add additional seasoning for flavour.

Enjoy!! If you make this Japanese Cabbage Rolls recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!