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Japanese Stuffed Cabbage Rolls ロールキャベツ

Updated: Mar 19

[Recipe レシピ]

Japanese Stuffed Cabbage Rolls ロールキャベツ
Ingredients, cabbage leaves, pork/ beef mince, onion, shiitake mushrooms, egg, panko, salt, pepper, stock, water, stock cube, bay leaf, salt, pepper
Ingredients, wafu stock (Japanese style), dashi, sake, soy sauce, mirin, salt
Steps to make Japanese Stuffed Cabbage Rolls ロールキャベツ

Japanese Stuffed Cabbage Rolls ロールキャベツ

Makes 8 cabbage rolls

1. Chop shiitake mushrooms and onion into fine pieces. Slice the thick, tough stem of each leaf to make it thinner. Then blanch the cabbage leaves till they are tender, which should take about 1-2 minutes.

2. Sauté the onion till golden brown, then combine it with the mince meat of your choice, shiitake mushroom, beaten egg, panko, salt and pepper. Mix well.

3. Divide the stuffing mixture into 8 parts. Using your hands to form an oval ball shape (kind of like a baby potato shape).

4. Wrap each part of the stuffing with a cabbage leaf (see video below). Bring the stock of your choice to boil, then add the cabbage rolls and simmer them in the stock for 30 minutes on a low heat.

Highly recommend using a drop lid “otoshibuta” (落し蓋) for better absorption of flavours. You can make one using baking paper or aluminium foil.

If you could get hold of Ajinomoto consomme コンソメ stock cubes, they are commonly used for making Japanese Western style dishes, Yōshoku. Marigold's Swiss Vegetable Bouillon Powder tastes quite similar to Ajinomoto's consomme cubes so it could be a good substitute. Otherwise, just use any stock you prefer. Tomato stock/ sauce is also a very popular choice.

Featured product:

Retro side plate


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