Cabbage Roll, also known as stuffed cabbage, is a popular western-style Japanese dish that involves stuffing ground meat into cabbage leaves and cooking them in tomato or consommé soup. It has become a favorite home-cooked entree for everyday dinners in Japan. While Cabbage Roll is a more directly European-inspired dish, Stuffed Nappa Cabbage incorporates more Japanese ingredients and seasonings. This variation is particularly appealing if you enjoy the taste of Dashi soup.
Napa cabbage, a Japanese vegetable in season during winter, is readily available in many local supermarkets in the US today throughout the year. It’s often used in Nabe hot pot dishes in Japan. Due to the composition of Napa cabbage, with a large area of firm white stalks, it can be challenging to roll without first cooking and softening it. To achieve the desired pliability, microwave or steam the cabbage. Once Nappa cabbage is softened, rolling the ground meat mixture within it is easy. While ground pork was our choice, ground chicken can be a great alternative for some people.
The seasoning for this dish is distinctly Japanese, featuring Dashi stock, soy sauce, Sake, and Mirin. Despite not being considered a traditional Japanese dish, the taste is unmistakably Japanese. The soup in which the stuffed Nappa cabbage cooks is gentle, mild, and bursting with flavor, making it a delightful and satisfying dish.
When you come across fresh and appealing Nappa cabbage at the market, grab the opportunity to make this dish. It’s delicious and warming, and it might just become a winter staple for your family.
Stuffed Nappa Cabbage
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Ingredients
Instructions
- Microwave Napa cabbage leaves until soft, about 4-5 mins. Slice off the thick white parts if they are too thick. Cool completely. Cut green onions very thinly. Slice ginger root thinly. Set all aside.
- Chop the sliced-off cabbage and brown onion finely. Combine the cabbage, brown onion, pork, Panko, egg, and salt in a bowl. Mix very well, then divide and shape the mixture into 8 oblong balls.
- Wrap each meatball with cabbage, tucking the end of the leaf under. Place the cabbage-wrapped meatballs in a pot that can accommodate all 8 pieces.
- Pour Dashi into the pot, heat it at medium heat, and cook for 10 minutes covered with parchment paper. Add soy sauce, Sake, Mirin, and sliced ginger. Cook for another 10 minutes, basting the stuffed cabbage with the soup from time to time.
- Salt to taste, and serve with sliced green onions on top.
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