Japanese Cabbage Roll Food

JAPANESE CABBAGE ROLL RECIPE

Steps:

• Remove 6 leaves from a cabbage head
• Shave the core of the cabbage leaves and cut off the root
• Save the cabbage cores for later
• Boil the cabbage leaves until they become soft (alternatively you can microwave for 2 minutes or until they become soft)
• Let the cabbage cool
• Dice an onion and the cabbage cores that were removed earlier
• Add the diced onion and cabbage cores into a mixing bowl
• Add the minced meat and an egg into the same mixing bowl and mix by hand
• Spoon an equal amount of the meat mixture onto a cabbage leaf and wrap
• Add the water, dashi, chicken bouillon and salt into a pan (Optional: add the bay leaf into the pan)
• Simmer over medium heat until water is boiling
• Cover with a lid and simmer for 15 minutes on low heat
• Add some pepper if desired to the broth if desired
• Serve and enjoy

CABBAGE ROLLS - JAPANESE STYLE

Steps:

• Heat oil and butter in a frying pan over medium heat and sauté the onion for about 3 minutes until some onion pieces start browning around the edges. Turn the heat off and let it cool.
• Trim the thick vein from the core-end of the leaf so that the thickness of the vein becomes similar to the rest of the leaf.
• Bring a large pot of water to a boil with a pinch of salt. Add the cabbage leaves to the boiling water and cook for about 3 minutes until the leaves become soft. (note 6)
• Transfer the leaves to a bowl of cold water to cool them down quickly, then pat dry with paper towels.
• Put the cooked onion and the rest of the Filling ingredients in a bowl and mix well.
• Divide the filling into 4 equal portions and shape them into a barrel shape.
• Spread a cabbage leaf on a cooking bench with the core-end pointing to you (note 3) and place one of the fillings in the middle closer to the vein end (see the step-by-step photo in the post).
• From the core-end, roll the leaf up tightly. When the core-end reaches to the other side of the filling covering the filling completely, fold each side of the cabbage leaf over to the centre so that the width of the unrolled cabbage leaf becomes the same as the filling.
• Continue rolling the filling with the leaf until the end. If the side of the roll is sticking out, gently push it in to the centre and shape the roll into a fat log shape.
• Place the cabbage rolls, the end of roll facing down, into a deep medium size frying pan that can snuggly fit the cabbage in.
• Spread the bacon strips over the cabbage rolls. Pour the chicken stock as well as water over them and bring to a boil over medium high heat.
• When it starts boiling, reduce the heat to low and cook for 30-40 minutes with a lid on until the broth reduces to less than half (note 4).
• Transfer the cabbage rolls to serving plates and pour over the broth. Garnish with parsley if using. Serve while hot.

JAPANESE STUFFED CABBAGE ROLLS

Steps:

• Gather all the ingredients.
• Mince the onion. With the knife tip pointing toward the root, thinly slice the onion within ½ inch off the base. Then slice the onion horizontally.
• Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion.
• In a frying pan, heat 1 Tbsp olive oil on medium heat and sauté onion until tender, about 4 to 6 minutes.
• Start boiling 2 QT (2L) water and add 1 tsp salt when boiling. Remove the center core of the cabbage with a knife.
• Completely submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loosen outer cabbage leaves from the pot.
• Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick center vein at the base of each leaf (upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off.
• Chop the thick veins into small pieces, which will be added to the stuffing.
• In a large bowl, mix the meat, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.
• Add 1 egg, ⅓ cup (20 g) panko, 2 Tbsp milk, ½ tsp nutmeg, 1 tsp salt, and ⅛ tsp pepper.
• Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes (this step is optional; however, it helps to solidify fat, keeps the meat juicy and prevents from drying out, and enhances and traps the umami flavor).
• Try to divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).
• Put 1 Tbsp of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of the cabbage leaf where you see the upside-down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.
• Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.
• Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.
• Insert a toothpick to seal and secure the edge so the roll doesn't fall apart while cooking (optional). Repeat with the remaining leaves and stuffing.
• What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to "patch" up and roll the fillings the same way.
• In a large pot (I use 6 ¾ QT oval Dutch oven), heat 1 Tbsp olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.
• Reduce the heat to medium-low. Add 1 Tbsp white wine, ½ tsp salt, and ⅛ tsp freshly ground black pepper, and bring it to simmer on medium heat.
• Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won't move around while cooking. Add 1 cup (240 ml) chicken/vegetable broth.
• Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don't have a drop lid or your pot is not round, you can make it with aluminum foil (see the tutorial here). Cover to cook on medium heat. After boiling, lower the heat to medium-low heat and simmer for 30 minutes. Add ½ Tbsp (7 g) butter to give it a little shine and more flavor.
• When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.

CHUKA-FU SHREDDED CABBAGE

Steps:

• Whisk the dressing ingredients together and toss into the shredded cabbage. Keep in the fridge (see tip below) until ready to serve alongside tonkatsu or other Japanese dishes.

JAPANESE CABBAGE ROLLS

Steps:

• Wash cabbage leaves and steam or boil them to soften.
• Mince shiitake mushrooms, carrot, and onion.
• Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions.
• Put one portion of pork mixture on a cabbage leaf and roll it. Make 8 cabbage rolls.
• Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.