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.

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

Description

Japanese cabbage rolls, are a delicious Western influenced 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.

Ingredients

Units

Cabbage

8-10 cabbage leaves
Flour, for dusting

Filling

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

Tomato Broth (Choose One)

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)

Finishing

1 tbsp (15 g) unsalted butter
Fresh or dried parsley, for garnish

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Instructions

Make the Filling: In a large bowl, combine the ground meat with salt and mix well. Add in the black pepper, MSG, nutmeg, parmesan cheese (if using) and egg and knead together. Add the onion, carrot, panko and milk, and mix everything together, kneading until the mixture becomes sticky. Place into the fridge for 15-20 minutes.
Prepare the Cabbage: First, cut out the core of the cabbage and separate 8-10 leaves. Bring a pot of water to a boil, add the cabbage leaves, and cook for 2 minutes. Remove the leaves from the pot and set them aside to cool. Pat them dry before use.
Assemble the Rolls: Divide the filling into 8-10 equal portions and shape each portion into a small log. Lightly dust the inside of each cabbage leaf with flour. Place one portion of meat filling on the edge of each cabbage leaf, then roll up the leaf tightly around the filling. Secure each roll with a toothpick.
Cook in Smooth Tomato Broth: In a pot over medium heat, combine the tomato paste, water, chicken bouillon, and salt. Stir well to mix. Once the mixture reaches a boil, reduce the heat to a simmer and carefully place the cabbage rolls seam-side down in the pot. If using bacon, add it on top of the rolls. Cover with a parchment or foil lid (otoshibuta) and simmer for 15-20 minutes, or until the cabbage is soft.
For Chunky Tomato Broth: Heat oil in a pot over medium heat, then add the minced garlic and sauté until fragrant. Add the diced tomatoes and simmer until the mixture thickens slightly. Pour in the chicken stock, add salt and bay leaves, and stir well. Place the cabbage rolls in the pot and simmer as directed above, using the otoshibuta if desired.
Finish: Remove the lid and otoshibuta from the pot. Place a small piece of butter on top of each cabbage roll and allow it to melt. Garnish with fresh or dried parsley before serving.

Notes

Nutritional information based on 10 rolls.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main dish
Method: Stove Top
Cuisine: Japanese

Nutrition

Serving Size: 1 roll
Calories: 145
Sugar: 2.6 g
Sodium: 318 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 4.5 g
Trans Fat: 0.1 g
Carbohydrates: 6.8 g
Fiber: 1.3 g
Protein: 10 g
Cholesterol: 52 mg