Japanese Cabbage Rolls Recipes | Stuffed Cabbage Rolls
Healthiest bowl of comfort soup to warm you up this winter :) There are so many different versions of this dish. My version was inspired by my childhood school lunch in Japan with a touch of Vietnamese fusion. Enjoy~
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Recipe for 15 rolls
INGREDIENTS
Filling:
350g ground pork
100g shrimp (minced)
3 dried shiitake mushrooms (finely chopped)
1/2 onion (finely chopped)
1/3 carrots (finely chopped)
2-3 stalks of scallions (thinly sliced)
3 cloves of garlic (minced)
1 egg
1 tbsp shallot aroma oil or sesame oil: • Crispy Fried Shallot a...
1 tbsp potato starch
Seasoning:
1 tsp chicken powder
1 tsp fish sauce
1/2 tsp pepper
1/2 tbsp sugar
1/2 tbsp oyster sauce
Soup:
1-2 tbsp vegetable oil
900ml chicken soup
200-300 ml water (for rehydrating shiitake)
Wrapping:
15 cabbage leaves
15 green parts of scallions
Directions:
Wash and soak dried shiitake in warm water for 20-30 minutes. Squeeze out excess water once the soaked shiitake mushrooms are rehydrated and soften. Set the soaked water aside fir later use.
Finely chop all vegetables and shrimp. Onions have lots of moisture, so squeeze to remove excess moisture from onion before mixing. In a large mixing bowl, combine all ingredients listed under Filling and Seasoning plus half of minced garlic. Mix well to combine and let it rest in fridge for later use.
Peel similar large size of cabbage leaves and same number of long strands of green scallions. Prepare a pot of boiling water (add a little bit of salt to water). Blanch cabbage leaves and scallions just enough to get it soft and flexible. Dip the blanched leaves into ice water immediately to stop the cooking process.
You can also remove the thicker bottom parts of the leaves to make it more flexible and easier to roll.
Once all components are ready, wrap the filling with cabbage leaf then tie it with blanched green scallions. Try to keep the rolls similar size for even cooking.
In a large pot, sauté the remaining minced garlic until fragrant. Add in chicken stock and shiitake soaked water. Carefully place the rolls in the pot then close the lid. Let it simmer for 10 minutes.
***The amount of chicken soup and shiitake soaked water needed depend on the size of the pot used. We just need to make sure there’s enough liquid to cover the rolls. You can adjust the taste with more salt and pepper if needed.
*** Traditionally in Japan, many people use the combinations of ground pork and beef for cabbage rolls. You can use just ground pork or substitute shrimp with ground beef.
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