Japanese Stuffed Cabbage Rolls (Niku-Zume Kyabetsu)

Cabbage rolls filled with a savory and umami-rich mixture of ground meat, rice, and Japanese seasonings. A comforting and flavorful twist on a classic dish.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1largeGreen Cabbage(About 2-3 pounds)

£0.90

1lbGround Pork (or Beef/Chicken)

£4.00

1cupCooked Short-Grain Rice(Leftover rice works well)

£0.30

0.5mediumYellow Onion(Finely chopped)

£0.20

1mediumCarrot(Finely grated)

£0.10

2clovesGarlic(Minced)

£0.15

1tspGinger(Grated)

£0.10

3tbspSoy Sauce

£0.15

2tbspMirin

£0.20

1tbspSake (or Dry Sherry)(Optional)

£0.25

1tspSesame Oil

£0.10

0.3cupPanko Breadcrumbs

£0.15

1largeEgg(Lightly beaten)

£0.30

2cupsDashi Stock (or Chicken Broth)

£0.50

1tspSugar(Optional)

£0.05

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

2Green Onions(Chopped, for garnish)

£0.40

Total Cost

£7.88

£1.97 per serving

Instructions

1.
**Prepare the Cabbage:** Bring a large pot of salted water to a boil. Carefully core the cabbage. Place the whole cabbage into the boiling water and cook for about 5-7 minutes, or until the outer leaves are softened and pliable enough to remove without tearing. Remove the cabbage from the pot and let it cool slightly. Carefully peel off the outer leaves, about 12-16, and set them aside. If the inner leaves are still too firm, return the cabbage to the boiling water for a few more minutes.
2.
**Make the Filling:** In a large skillet, heat sesame oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess grease.
3.
**Combine the Filling Ingredients:** In a large bowl, combine the cooked ground pork mixture, cooked rice, grated carrot, soy sauce, mirin, sake (if using), panko breadcrumbs, egg, sugar (if using), salt, and pepper. Mix well to combine.
4.
**Assemble the Cabbage Rolls:** Preheat oven to 350°F (175°C). Lay a cabbage leaf flat on a work surface. If the thickest part of the stem is too tough, trim it slightly. Place about 2-3 tablespoons of the meat and rice filling in the center of the leaf. Fold in the sides of the leaf, then roll from the bottom up to form a roll. Repeat with the remaining leaves and filling.
5.
**Bake the Cabbage Rolls:** Place the cabbage rolls seam-side down in an oven-safe dish or Dutch oven. Pour the dashi stock (or chicken broth) over the cabbage rolls. Cover the dish with a lid or aluminum foil.
6.
**Bake for 45 minutes:** Bake in the preheated oven for 45 minutes, or until the cabbage rolls are tender and the filling is cooked through. If you desire a browned top, remove the lid/foil for the last 10-15 minutes of baking.
7.
**Serve:** Garnish with chopped green onions and serve hot. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (400g)

575 kcal / 2406 kJ

Carbs

35g

13% of RDA

Fat

32g

46% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a vegetarian option, substitute the ground pork with crumbled firm tofu or a mixture of finely chopped mushrooms and lentils.

If the cabbage leaves are too difficult to roll, you can blanch them for a slightly longer time.

Adjust the amount of soy sauce to your liking. Taste the filling mixture before assembling the rolls and adjust seasonings as needed.

Serve with a side of steamed rice or a simple Japanese salad.

Cooking Equipment

Large pot

Large skillet

Oven-safe dish or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegetarian option, substitute the ground pork with crumbled firm tofu or a mixture of finely chopped mushrooms and lentils.

If the cabbage leaves are too difficult to roll, you can blanch them for a slightly longer time.

Adjust the amount of soy sauce to your liking. Taste the filling mixture before assembling the rolls and adjust seasonings as needed.

Serve with a side of steamed rice or a simple Japanese salad.

Japanese Stuffed Cabbage Rolls (Niku-Zume Kyabetsu)

Ingredients

Instructions