Cabbage rolls are large cabbage leaves filled with a meat mixture and served in a bit of broth. While cabbage rolls are not uniquely considered Japanese cuisine, it is a very popular "yoshoku" style (western food with Japanese influence) family dish that is often made and served at home. A lighter variation of this dish worth considering includes Japanese cabbage rolls filled with ground chicken and served in a tomato soup.
In this cabbage roll recipe, a mixture of ground pork, and diced carrots, onions, and shiitake mushrooms are incorporated into the filling. It is then simmered in a light chicken stock seasoned with soy sauce. Optionally, a bit of ketchup may be used to garnish each of the cabbage rolls for added flavor.
- Toothpicks for closing the cabbage rolls.
- Optionally, reconstituted dried daikon strips (hoshidaikon) may be used to tie the cabbage rolls closed.
Article Updated by Judy Ung
- 8 large cabbage leaves
- For for Filling:
- 3/4 pound ground pork
- 4 shiitake mushrooms (minced; either fresh or dried mushrooms may be used)
- 1/2 onion (minced)
- 1 carrot (minced)
- 1/2 teaspoon salt
- 1 dash black pepper
- For the Soup:
- 2 cup chicken soup stock
- 1 tablespoon soy sauce
- Optional: 1/4 cup frozen carrots and corn
- Prep the cabbage leaves.
- Wash cabbage leaves and remove tough stems from the bottom. Bring water to a boil and cook cabbage leaves for 3 to 4 minutes until softened. Alternatively, the cabbage leaves may be steamed. Drain well and set aside.
- Make the cabbage roll filling.
- Finely mince shiitake, carrot and onion. If you are using dried shiitake mushrooms, quickly reconstitute the in warm water, squeeze excess water from them, and then slice.
- In a medium bowl, mix ground pork, shiitake, carrot, and onion. Season with black pepper and salt and mix further. Use your hands to quickly incorporate ingredients and knead the pork and vegetable mixture.
- Assemble the cabbage rolls.
- Divide the pork mixture into 8 portions. Put one portion of the pork mixture on a cabbage leaf and roll it. Folding the sides in and rolling from the bottom up. Close the roll with a toothpick. Reconstituted, dried daikon strips may also be used to tie the cabbage rolls closed. Repeat procedure and make 8 cabbage rolls.
- Make the soup stock for the cabbage rolls.
- Place cabbage rolls in a large pan. Pour chicken soup stock and soy sauce in pan. Simmer the cabbage rolls on low heat until meat is cooked, about 30 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||11 g|