As you know, the Japanese have many yoshoku (western-style Japanese) dishes. It is a creative demonstration of how the Japanese adopt and adapt foreign influences into our unique cuisine. Hamburger Steak (Hambagu), Spaghetti Napolitan and Omurice are just some of the yoshoku I’ve shared on Just One Cookbook. Today I’ll be sharing another popular yoshoku recipe, Stuffed Cabbage Rolls, that is enjoyed especially during fall and wintertime. In case you’re curious, we also call this dish Roll Cabbage (ロールキャベツ). I’m aware that we are in the middle of summer. In fact, it’s rainy season in Japan where I am currently writing this post. It’s warm, sticky, and humid. All I want is something light and cold to eat. However, once in a while I throw in some recipes for my readers in the Southern Hemisphere. This delicious cabbage rolls recipe is for you guys and I hope it’ll keep you warm during the cold winter.
Watch How To Make Japanese Stuffed Cabbage Rolls
Delicious and savory Japanese-Style Stuffed Cabbage Rolls served in a delicate tomato-based sauce. It’s a perfect meal to share with a crowd on a cold day!
Japanese Stuffed Cabbage Rolls
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This dish was first introduced to Japan in the women magazine Jokan (女鑑) in 1895. It was soon becoming a beloved home cooking dish. I think one of the reasons is it utilizes cabbage when it’s in abundance. The cold-weather vegetable is economical yet nutritious. Unlike the classic Stuffed Cabbage Rolls you’ve seen before, the Japanese version doesn’t include rice (even though there are various versions within Japan). Typically in Japan, we sauté onions and combine with ground meat (usually a combination of beef and pork). Then we wrap the stuffing with a cooked cabbage leaf and simmer in some kind of soup base – it can be tomato-based like today’s recipe, a simple consomé, or a wafu (Japanese) soup base with dashi broth. Sometimes we also wrap a slice of bacon around the cabbage roll. One quick tip for making the stuffed cabbage rolls is to rest the meat mixture in the fridge for at least 15-30 minutes. Cooling the mixture helps to solidify fat, keep the meat juicy and prevent from drying out, which seal in and enhance the umami flavor. Japanese almost always make this dish on the stovetop, mainly because that’s the most common way of cooking meals in Japan (not everyone has an oven like the American kitchen). However, this dish can nicely transform into a casserole dish.
Japanese Stuffed Cabbage Rolls – Amazing Comfort Food
Savory meat fillings rolled up in tender sweet cabbage, each bite is just bursting with flavor when bathed in the tangy tomato sauce. It may not be a quick weeknight meal, but it’s definitely a comfort dish that I look forward to eating when I come home from the cold weather outside. Well, as I am getting older, I feel San Francisco is pretty cold even in the summertime, so I do enjoy eating this all year round. The great part is that you can make stuffed cabbage rolls ahead of time and they still taste great, so it can be a nice dish to bring to a potluck or dinner party. And speaking of party, you might want to know a good wine pairing. We paired this dish with wonderful wine. Reviewing wine is Mr. JOC’s favorite part of blogging (next to making videos), and here’s what he wants to say about the pairing.
2011 Inman Family OGV Pinot Noir
I was really excited to try the 2011 Inman Family OGV Pinot Noir, as Pinot Noir is one of our favorite grape varietals. Another reason is we’ve tried Kathleen’s Endless Crush Rosé before and it was absolutely fabulous. At $68, this is not a cheap Pinot Noir, however, it’s one you should savor and enjoy for a special occasion or dinner. To be honest, I was a bit thrown off by the screwcap rather than a cork, but it just made it easier to open the wine so I don’t mind. As your pour and smell the glass, the wine had a deep berry and just a bit earthy aroma and smelled very clean. As I took the first sip, I was really surprised. Typically pinot noir I like are very fruity with a sweet note; however, this wine was completely different. It tastes very grown-up compared to another pinot noir that we’ve tried of the same vintage. As the wine rolls past your tongue, your brain is trying to figure out exactly what flavors am I tasting. For me, it starts off tasting a bit like dried berries, then the flavor completely changes to a more earthy tone. As the smooth elegant wine flows through your mouth and ends in a slightly spicy tone. I’ve never tasted a pinot noir quite like it. My only thoughts as I am enjoying this wine was what an interesting wine it was. The best part was it paired perfectly with Nami’s stuffed cabbage rolls. The initial fruity flavors worked really well with the tomato sauce while the spices cut through the meat and the butter. It was an amazing dinner! I hope you enjoy this Japanese Stuffed Cabbage Rolls recipe. Thank you so much for reading, and till next time! 🙂
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Editor’s Note: The post was originally published on July 9, 2015.
