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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"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."
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  1. Chef susan from San
    we really enjoyed! this is very good will be making again and again Thank you for this recipe
    Reply
  2. CoolMonday
    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.
    Reply
  3. CoolMonday
    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.
    Reply
  4. PalatablePastime
    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.
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