Do you love food that comes with a rich history, especially one that carries a tapestry of cultures? This brings us to today’s recipe—Stuffed Cabbage Rolls, a popular yoshoku (western-style Japanese) dish enjoyed, especially during fall and wintertime. I have personally found it fascinating and enduring how a dish of tender cabbage wrapped around a variety of fillings becomes a common staple shared by so many cultures. Now let us take a look at its origin and how it became a staple in Japan before I show you how to make the Japanese version of stuffed cabbage rolls at home!
What Are Japanese Stuffed Cabbage Rolls?
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in the cuisines of the Balkans and Central/Northern/Eastern Europe. The dish was first introduced to Japan in the women’s magazine Jokan (女鑑) in 1895 and quickly became a beloved home-cooking dish. I believe one reason for its popularity is its use of cabbage when it’s in abundance, making it an economical yet nutritious cold-weather vegetable. Alongside Hamburger Steak (Hambagu), Spaghetti Napolitan, and Omurice, Stuffed Cabbage Rolls represent a creative demonstration of how the Japanese adopt and adapt foreign influences into their unique cuisine.
How is the Japanese Version Different?
Unlike the classic Polish style or other European stuffed cabbage rolls , the Japanese version doesn’t include rice (although there are various versions within Japan). Typically, in Japan, we sauté onions and combine them with ground meat, usually a mix of beef and pork. The stuffing is then wrapped with a cooked cabbage leaf and simmered in some kind of soup base—this can be tomato-based, like in today’s recipe, a simple consomé, or a wafu (Japanese-style) soup base with dashi broth. Sometimes, we also wrap a slice of bacon around the cabbage roll. The Japanese almost always make this dish on the stovetop, mainly because that’s the most common way of cooking meals in Japan (not everyone has an oven like the American kitchen). However, you can easily transform the dish into a casserole by baking it in the oven.
How to Make Japanese Stuffed Cabbage Rolls
The Ingredients You’ll Need
Sweet onion Green cabbage Ground meat – I recommend a mix of ground beef and ground pork. All-purpose flour Olive oil, salt, and pepper Stuffing seasoning: Egg, panko breadcrumbs, nutmeg, salt, and pepper Tomato-based sauce: Bay leaves, garlic, diced tomatoes, white wine, salt and pepper, chicken/vegetable stock, unsalted butter
Cooking Tips
Use a mixture of ground beef and pork. While many recipes might call for just ground beef, in Japan, we prefer using this combination because the addition of ground pork results in a more tender texture and a robust flavor. Let the meat mixture rest in the fridge for at least 15-30 minutes. Cooling the mixture helps solidify the fat, keeps the meat juicy, and prevents it from drying out. This process seals in and enhances the umami flavor.
Japanese Stuffed Cabbage Rolls – Amazing Comfort Food
Savory meat fillings rolled up in tender sweet cabbage, each bite is just bursting with flavor when bathed in the tangy tomato sauce. It’s definitely a comfort food that I look forward to eating when I come home from the cold weather outside. The great part is that you can make stuffed cabbage rolls ahead of time and they still taste great, so it can be a nice dish to bring to a potluck or dinner party. I hope you enjoy this Japanese Stuffed Cabbage Rolls recipe.
More Western-Style Japanese Recipes You Might Enjoy
Japanese hamburger Steak (Hambagu) Tonkatsu (Japanese Pork Cutlet) Instant Pot Cream Stew Hayashi Rice Seafood Doria (Rice Gratin)
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