Stuffed Cabbage, Japanese Style

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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