Japanese Cabbage Rolls ロールキャベツ

Name: Japanese Cabbage Rolls ロールキャベツ
Cuisine: American
Ingredients: 1/2 lb ground meat, (pork, chicken or turkey); 4-6 cabbage leaves, (depending on the leaf size); 2 stalks green onion, (or yellow onion); 1 tsp grated ginger; 1/2 tsp corn starch, (or potato starch); 1 tsp soy sauce; 1/4 tsp salt; 1/4 tsp sesame oil; 1 small carrot, (1/3 cups of diced carrot); 1 egg; 2 cups chicken broth; 2 medium tomatoes, (chopped)

Julie - Mrs. Lin's Kitchen @mrslinskitchen

San Ramon

This dish consists of cabbage leaves wrapped around different ground meat such as pork, beef, or chicken. Japanese Cabbage Rolls are served warm with sauce so it’s considered a wholesome dish, which is perfect for a cold day.

There are many Japanese dishes that have extensive Western influence such as omurice, and this Japanese recipe is one of them. This dish is usually served with tomato sauce using chopped tomato as the base but I like to use soy sauce to make my sauce instead and therefore it’s more Japanese or Wafu style. (https://www.youtube.com/watch?v=VmnnuHRxE8g)

Julie - Mrs. Lin's Kitchen @mrslinskitchen

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Ingredients

1/2 lbground meat, (pork, chicken or turkey)
4-6cabbage leaves, (depending on the leaf size)
2 stalksgreen onion, (or yellow onion)
1 tspgrated ginger
1/2 tspcorn starch, (or potato starch)
1 tspsoy sauce
1/4 tspsalt
1/4 tspsesame oil
1small carrot, (1/3 cups of diced carrot)
1egg
2 cupschicken broth
If you want to try the tomato sauce, you'll need
2medium tomatoes, (chopped)

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Steps

1

Flip the cabbage upside down. Cut around and remove the core. Carefully remove the leaves. Try your best to not tear off the leaves but it’s okay if you have small tears here and there. We will need 4 to 6 large leaves for this recipe. My cabbage is relatively large so 4 leaves are enough for me. If you have a smaller cabbage, increase the number of cabbage leaves as needed
2

Bring a pot of water to a boil. Then add the cabbage leaves. Boil for about 1 minute or until the core is soft.
3

When the cabbage is ready, take them out and immediately place into an ice bath to chill
4

Trim off the thick vein in the middle of the leaves. It’ll make rolling the cabbage leaves easier later.
5

Finely mince the veins. We’ll add it to the ground pork mixture later
6

Finely dice the carrot. Thinly slice the green onion and grate the ginger
7

In a clean bowl, add ½ lb of the ground meat, green onion, 1/3 cup of diced carrot, 1 tsp of grated ginger, 1/2 tsp of soy sauce, 1/4 tsp of sesame oil, 1 egg, 1/4 tsp of salt, and 1/2 tsp of corn starch. Mix everything together.
8

Add the chopped cabbage vein we saved earlier. Mix again. Let it sit in refrigerator for about 30 minutes which will help set the ingredients together.
9

Divide the meat mixture into 4 portions
10

On a cutting board, lay the cabbage flat. Add 1 portion of the meat mixture near the stem end of the leaf. Tightly roll up from the stem end and fold in both sides as you go. Keep rolling until there is no more cabbage. Secure the roll by inserting a toothpick in the middle. Do the same for all the other cabbage leaves
11

Place the cabbage rolls into a pan
12

Pour in 2 cups of chicken broth and add ½ tsp of soy sauce. Turn on the heat and bring the broth to a boil. Soy sauce will give this dish the color and flavor
13

When the broth comes to a boil, cover with a lid, lower the heat to medium high and cook for about 10 to 15 minutes.
14

When the time is up, turn off the heat and you’re done
15

Tomato Version: In a pan, add all the ingredients like in the soy sauce version. Instead of 1/2 tsp of soy sauce, add in the chopped tomatoes
16

To serve, in a shallow serving bowl or plate, place the cabbage rolls then add remaining juice and sprinkle with sliced green onion

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Julie - Mrs. Lin's Kitchen @mrslinskitchen

on April 01, 2021 04:01

San Ramon

Hello, everyone! This is Julie but many of you might know me as Mrs. Lin from Mrs. Lin’s Kitchen.Born and raised in Taiwan, I moved to the U.S. with my family when I was a teenager. My mom is a great cook and she has been a huge influence and inspiration to me. I started this because I like to share and document all my favorite recipes.Because of my Taiwanese background, my recipes consist of mainly Taiwanese, Japanese, Chinese, and some Southeast Asian. Some I learned from my mom, some I learned while growing up and many I have created throughout the years.I hope you like what I bring to you here. Please leave me some comments and let me know what you like to see in the future.You can visit my Youtube channel for more ingredients:https://www.youtube.com/mrslinskitchenTo download my printable recipes, please visit:http://site.mrslinskitchen.com/recipes/index.php/about-mrs-lin/