japanese-style rolled cabbage
- Serves: 4
- Calories: 329 kcal
- Total Time: 1 h 30 m
- Prep: 40 m
- Cook: 50 m
- Japanese: Wafū-rōru-kyabetsu
Bring the water to a boil and add the cabbage for 5 minutes. After boiling, drain the cabbage in a colander and cool. Cut the stems from the cabbage leaves after they cool. Chop up the stems and set a side the cabbage leaves for later.
Chop the 1/2 onion. Heat the 1 tablespoon salad oil in a frying pan over a medium flame and sear the onion until it turns a brownish color. Remove from the heat and cool the seared onion for more than 20 minutes.
Thinly slice the whole onion.
Mix the ground meat, cooled seared onion, bread crumbs, chopped stems, salt and pepper in a bowl. Form into 8 cylindrical patties.
Wrap a cabbage leaf around each patty.
Place rolled cabbage in a pan. Add the sliced onion (Step 3), bonito soup stock and soy sauce. Cover and boil 20 minutes on medium heat.
This is a very light dish. It is also delicious with grated cheese added into the patties.
Japanese foods recipes
Int'l. recipes with a Japanese twist