Cabbage rolls are a dish that’s popular in many countries. When you think of cabbage rolls, what kind of dish comes to mind? In Japan, cabbage rolls look like this.
The most notable difference is the dashi-and-soy-based sauce!
This sauce surprisingly goes well with the rolls!
Ready to give these Japanese-inspired cabbage rolls a try? Keep reading to find out more!
What Are Cabbage Rolls Like in Japan?
Cabbage rolls are a beloved comfort food enjoyed in many kitchens around the world. These tasty bundles usually feature seasoned meat wrapped in cabbage leaves and slow-cooked until perfectly cooked. While many cultures enjoy tomato-based versions, Japan has a unique take on this global favorite.
Cabbage rolls have made their way into Japanese cuisine in two different forms. The first one is inspired by Western flavors and includes ingredients like Worcestershire sauce, ketchup, and soy sauce that we’re all familiar with.
The second variety is cabbage rolls simmered in dashi. You might even find these rolls in a steaming pot of oden, Japan’s beloved winter fishcake stew. While most traditional recipes call for minced meat, I’ve really come to love using thinly sliced pork belly in my rolls!
How I Developed This Recipe
Because cabbage rolls are enjoyed all over the world, I wanted to create something uniquely different. My goal? To capture the essence of Japan in this classic dish.
I tested this recipe with both ground pork and thinly sliced pork belly. I ended up going with the pork belly for the final version, but you can definitely use ground pork if you prefer. Both work great!
What makes these rolls so delicious? It’s all about how the flavors come together. The pork belly fat melts and mixes with the dashi-based broth, creating a delicious combination that goes perfectly with sweet cabbage. When cabbage is in season, it’s the perfect time to try making these rolls!
Key Ingredients & Substitution Ideas
- Green cabbage: Napa cabbage, Danish ballhead, Cannonball, or white cabbage can be substituted.
- Thinly sliced pork belly: The fat in pork belly adds rich flavor, but you can use leaner cuts for a lighter option. Minced pork works too.
- Garnish & Seasonings: Ground black pepper and dried parsley.
- Dashi stock: Homemade dashi or dashi made from packets (bag-type) are recommended. Dashi granules are not ideal for this recipe.
- Condiments: Sake, Light soy sauce (or dark soy sauce), Mirin, Light brown sugar, Salt – This blend creates a perfect umami balance.
- Grated garlic and ginger: Fresh is best, but pre-minced options can be a time-saver.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Cabbage Rolls at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Bring a large pot of water to a boil. Add the cabbage leaves and blanch for about 1 minute.
Remove the leaves with tongs or a slotted spoon and place them in a colander to drain.
Let the leaves cool until you can handle them comfortably.
This quick blanching softens the leaves, making them pliable for rolling without overcooking.
While the cabbage cools, you can get the broth ready. Just mix all the broth ingredients in a separate pot and heat it over medium until it almost boils.
Then take it off the heat and set it aside.
Lay out the cooled cabbage leaves on a flat surface.
It will be easier to roll if you trim the thickest part of the core at the bottom of the leaf.
Put two slices of pork belly on each leaf and sprinkle with a pinch of black pepper.
Fold the parallel sides of the leaf over the long edges of the pork.
Then roll up tightly from the bottom to the top, making sure the pork stays inside during cooking.
Arrange the rolls in a large, clean pot or deep skillet, seam-side down, in one layer.
Next, pour the prepared broth over the rolls, making sure it’s evenly distributed.
Put a drop lid directly on top of the rolls to keep them submerged.
Bring the broth to a boil over medium heat, then reduce to low and simmer for 15 minutes.
Gently transfer the cooked rolls to a serving plate with tongs. Save the remaining broth in the pot.
In a small bowl, mix potato starch and water to create a slurry. Slowly pour the slurry into the broth, stirring constantly to prevent lumps. Return the pot to medium heat and cook, stirring gently, until the sauce thickens and becomes glossy. The starch slurry acts as a thickening agent, creating a silky sauce that clings to the rolls.
Top the cabbage rolls with the thickened sauce.
Then add a sprinkle of parsley to give it a fresh, colorful finish.
I hope you enjoy this Japanese Cabbage Rolls recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Cabbage Recipes
Japanese Cabbage Rolls (Roru Kyabetsu)
Ingredients
- 12 leaves green cabbage
- 24 slices thinly sliced pork preferably belly
- ground black pepper
- 1 tbsp potato starch for slurry
- 1 tbsp water for slurry
- dried parsley
Broth
- 500 ml dashi stock
- 2 tbsp sake
- 1 ½ tbsp light soy sauce
- 1 tbsp mirin
- ½ tbsp light brown sugar
- 1 tsp salt
- 1 tsp grated ginger
- 1 tsp grated garlic
Instructions
- Bring a large pot of water to a rolling boil and blanch 12 leaves green cabbage for 1 minute. Drain the water and rest until cool enough to touch.
- While the cabbage leaves cool, add the broth ingredients to a saucepan and heat over medium until almost boiling. Turn off the heat and set aside for later.
- Lay the cooled cabbage leaves out on a chopping board and cut out the thickest part of the stem.
- Sprinkle 24 slices thinly sliced pork with ground black pepper on both sides and lay two slices on each cabbage leaf.
- Fold two parallel edges of the cabbage leaf over the pork slice.
- Tightly roll the cabbage and pork to create a neat package, then place them in a large pot with the seam facing down to prevent it from unraveling.
- Pour the prepared broth over the rolls until evenly covered.
- Place a drop lid on top to stop them from moving and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Carefully transfer the cooked cabbage rolls to serving plates but leave the broth in the pot. Mix 1 tbsp potato starch and 1 tbsp water together in a small bowl to make a slurry, then pour it into the broth and continue to cook until glossy and slightly thickened.
- Pour the thickened sauce over the cabbage rolls and sprinkle with dried parsley. Enjoy!
Leave a rating and a comment