A cabbage roll (In Japan, we call it “rolled cabbage”) is a dish of cooked cabbage leaves wrapped around a variety of fillings.
It is common to the ethnic cuisines of the Balkans, Central, Northern, and Eastern Europe, as well as here in Japan.
Today, I want to make this menu the Japanese way for dinner.
Ingredients:
cabbage about 10 leaves
grounded chicken breast 200g
salt ¼ tbsp
black pepper a pinch
bread crumbs 25g
dashi(fish broth) 1tbs
onion
carrot
shiitake mushroom
egg
ginger
I chose chicken here, but you could replace it with any type of meat.
What we want to do is to make a meatloaf type of filling.
So, what you need to do is mix all the ingredients well and wrap it with cabbage leaves.
First, bring a large, wide saucepan of lightly salted water to a boil.
Add cabbage leaves and cook for 2 to 4 minutes or until softened, and then drain.
Meanwhile, chop up onion, carrot, shiitake mushroom and ginger into small pieces.
In a medium mixing bowl, combine the ground chicken, chopped vegetables, and all the rest of the ingredients.
Mix thoroughly.
Cabbage leaves should be soften and cooled off by now.
Spread the leave, place the chicken mixture in the center of it.
Put mixture about ⅓ of the leave should be just right amount.
You don’t want to put it too much and tear the leave up.
Roll, tucking in the sides.
Secure them with toothpicks or string.
Place seam side down in a large skillet.
Pour water in just to cover the rolls.
Add fish broth and seasoning.
Bring to a boil, then reduce heat to low and simmer.
Stirring and basting with the liquid often.
It is ready to eat after cooked for 20 to 30 minutes.
As I mention already, the filling could be any kind of meat.
Mix grounded chicken and mashed tofu will be great as well.
Also, you can substitute fish stock by using tomato soup or chicken broth.
Try to make it while cabbages are in season!
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