Stuffed Cabbage, Japanese Style
"These cabbage rolls are a delight to eat, cut into bite-size pieces for chopsticks! Serve along with steamed rice sprinkled with toasted sesame seeds and a tossed salad with ginger dressing."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Wrappers
- 4 leaves chinese napa cabbage
- 2 ounces fresh snow peas (about 20)
-
Stuffing
- 8 ounces ground pork
- 1 egg, lightly beaten
- 1 tablespoon sake
- 1 tablespoon dark soy sauce
- 1⁄2 teaspoon sugar
- 2 tablespoons cornstarch
- 1⁄8 teaspoon grated fresh ginger
-
Simmering
- 2 3⁄4 cups dashi
- 3 1⁄2 tablespoons light soy sauce
- 3 1⁄2 tablespoons mirin
directions
- Parboil cabbage leaves until almost tender, then drain and cool.
- Cut away thicker portion of cabbage vein.
- Mix together pork and other stuffing ingredients in a mixing bowl until well combined.
- Divide stuffing among base of cabbage leaves; roll and fold in sides to form envelope, until cabbage wraps around.
- Secure seam with a toothpick.
- Mix together simmering ingredients.
- Place rolls in a saucepan and pour simmering sauce over; cover and bring to a boil over high heat.
- Reduce heat to low and simmer 8-9 minutes, then remove from heat.
- Allow rolls to cool in sauce to absorb flavor.
- Meanwhile, nip ends off snow peas and string; then cut into julienne strips.
- Parboil snow pea strips until crisp-tender, then plunge into cold ice water to halt cooking.
- Reheat rolls in sauce.
- To serve, remove toothpick, cut roll into thin rounds, and place on dish with snow pea garnish alongside, and warm cooking sauce ladled over.
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Reviews
-
we really enjoyed! this is very good will be making again and again Thank you for this recipe -
This had a delicate and wonderful flavor. The cabbage came out a little mushy so I may have overcooked. I made my own dashi which had a shitake mushroom base instead of a fish base and added the soy sauce and mirin. I think I could have just had a glass of that it was so good and gave a great flavor to the cabbage. Basically, the adults loved it but the kids were kinda so-so about it. I wonder the pork would do with all your flavorings but made in meatballs and simmered in the dashi simmering sauce. Thanks a lot for the recipe.
Tweaks
-
This had a delicate and wonderful flavor. The cabbage came out a little mushy so I may have overcooked. I made my own dashi which had a shitake mushroom base instead of a fish base and added the soy sauce and mirin. I think I could have just had a glass of that it was so good and gave a great flavor to the cabbage. Basically, the adults loved it but the kids were kinda so-so about it. I wonder the pork would do with all your flavorings but made in meatballs and simmered in the dashi simmering sauce. Thanks a lot for the recipe.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
