How To Make Stuffed Cabbage Rolls - Japanese Version (Recipe) ロールキャベツの作り方 （レシピ）

By Just One Cookbook · 60 min

Ingredients

Instructions

1. Finely chop the onion half: make 1/8-inch vertical slices and horizontal slices without cutting through the root end, then make perpendicular cuts across them. In a frying pan, heat 1 Tbsp olive oil over medium heat and sauté the onion until tender, about 4 to 6 minutes. Set aside.
2. Bring 2 quarts (2 L) of water to a boil, or enough to cover the cabbage. Add 1 tsp Diamond Crystal kosher salt. Cut out the core of the cabbage with a knife tip.
3. Submerge the whole cabbage in the boiling water and cook about 5 minutes, until the leaves are pliable and start to loosen. Remove the loosened outer leaves with tongs or a fork. (If doubling the recipe, cook one head at a time.)
4. Soak the leaves in iced water to stop cooking, then dry them. Trim the thick vein at the base of each leaf in an upside-down V shape. Chop the trimmed veins small.
5. Make the filling: in a large bowl, mix 1 lb ground meat, the cooked onion and the chopped veins. Add 1 large egg, 1/3 cup panko, 2 Tbsp milk, 1/2 tsp nutmeg, 1 tsp Diamond Crystal kosher salt and 1/8 tsp black pepper. Mix until sticky and well combined. Cover and refrigerate for 15 to 30 minutes (optional but recommended).
6. Divide the filling into 12 equal portions. Dust each leaf lightly with flour, place a portion near the stem end, roll tightly while tucking in the sides, and secure with a toothpick if you like. Use a small leaf to patch any broken leaves.
7. In a large pot (about 6 3/4 quart), heat the remaining 1 Tbsp olive oil over medium heat. Cook 2 bay leaves and 1 minced garlic clove until fragrant, then stir in 1 can (14.5 oz, 411 g) diced tomatoes.
8. Reduce the heat to medium-low. Add 1 Tbsp white wine, 1/2 tsp Diamond Crystal kosher salt and 1/8 tsp black pepper, and bring to a simmer.
9. Place the rolls side by side, seam side down, in rows. Fill any gaps with leftover cabbage. Add 1 cup chicken or vegetable stock. Cover with a drop lid, then the pot lid, and cook on medium heat until it boils. Lower to medium-low and simmer for 30 minutes.
10. When cooked, stir in 1/2 Tbsp unsalted butter for shine and flavor.
11. Serve by lifting the rolls onto a plate with tongs, removing toothpicks, pouring the sauce over, and garnishing with chopped parsley.

Summarized from Just One Cookbook's video. Watch it for the details.

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