Cabbage Rolls - Japanese Style

Method13 steps · about 50 min

1. 1

   Step 1: Peel and finely mince the onion (1). Heat the half-tablespoon each oil (½ tbsp) and butter (½ tbsp) in a frying pan over medium heat and sauté all the onion for about three minutes, until some pieces begin to brown around the edges. Remove from the heat and let the onion cool while preparing the leaves.

   Sauté onion until lightly browned at edges · 3 minUses 1 onion, peeled and finely minced in step 1 · ½ tbsp oil · ½ tbsp butter

2. 2

   Step 2: Wash all four large cabbage leaves. Shave down the thick core-end vein on each leaf until it is about as thin as the rest of the leaf, keeping the leaves whole.

   Uses 4 large cabbage leaves, about 20 × 20 cm each

3. 3

   Step 3: Bring a large pot of enough water to cover the leaves to a boil and add the separate pinch of blanching salt (1 pinch). Add all four trimmed leaves and boil for about three minutes, until soft enough to roll without breaking.

   Soften cabbage leaves for wrapping · 3 minUses All four prepared leaves · Enough water to blanch the cabbage leaves · 1 pinch salt for cabbage-leaf blanching water

4. 4

   Step 4: Transfer the blanched leaves to a bowl of cold water to cool quickly, then drain and pat dry with kitchen paper.

   Uses All four blanched leaves · Cold water for quickly cooling the leaves

5. 5

   Step 5: Put all the cooled cooked onion, pork mince (200 g), beef mince (200 g), egg (1), cornstarch (1 tbsp), large pinch nutmeg, measured half-teaspoon filling salt (½ tsp) and pepper to taste in a bowl. Mix thoroughly into one filling.

   Uses All cooked onion and retained cooking fats · 200 g pork mince · 200 g beef mince · 1 egg · 1 tbsp cornstarch · 1 large pinch ground nutmeg · ½ tsp salt for filling · Pepper

6. 6

   Step 6: Divide the mixed filling into four equal portions and shape each into a short, barrel-shaped log.

   Uses The complete mixed filling

7. 7

   Step 7: Lay each softened, dried cabbage leaf with its core end towards you. Place one filling log near the core end of each leaf. Overlap any small tears before wrapping; keep one filling portion with each leaf.

   Uses All four filling portions · All four prepared leaves

8. 8

   Step 8: For each assembly, roll the core end tightly over the filling. Once the leaf covers the filling, fold both sides towards the centre so the remaining unrolled leaf is the same width as the filling.

   Uses All four unwrapped leaf-and-filling assemblies

9. 9

   Step 9: Finish rolling each leaf to its end. Gently tuck any protruding sides towards the centre to make four compact, fat logs.

   Uses All four partly wrapped assemblies

10. 10

    Step 10: Arrange all four formed rolls seam-side down in a deep frying pan or saucepan that fits them snugly in one layer.

    Uses All four formed rolls

11. 11

    Step 11: Cut the bacon (30 g) into short strips about 1 cm wide and scatter all 30 g over the rolls. Pour in the 250 ml prepared reduced-salt chicken stock and the separate measured 50 ml broth water. Bring to a boil over medium-high heat.

    Uses All four arranged rolls · 30 g bacon, cut into 1 cm wide strips in step 11 · 250 ml prepared reduced-salt chicken stock · 50 ml water for the broth

12. 12

    Step 12: Reduce to low heat, cover and simmer for thirty to forty minutes, until the cabbage is tender, the filling is fully cooked and the broth is reduced to less than half. Check the centre of a roll reaches at least 71°C / 160°F. If too much broth remains once the filling is cooked, uncover and continue reducing.

    Simmer cabbage rolls until filling is cooked · 40 minUses The complete assembled roll pan

13. 13

    Step 13: Taste the cooked broth and add the separate finishing salt only if needed. Transfer one cooked roll to each of four plates and spoon over the bacon and reduced broth. Wash and finely chop the optional parsley, sprinkle over the rolls if using, and serve hot.

    Uses All four cooked rolls and their broth · Salt for final broth tasting, only as needed · Parsley for optional garnish, washed and finely chopped in step 13