Stuffed Cabbage, Japanese Style Recipe

Name: Stuffed Cabbage, Japanese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wrappers; 4 leaves chinese napa cabbage; 2 ounces fresh snow peas (about 20); Stuffing; 8 ounces ground pork; 1 egg, lightly beaten; 1 tablespoon sake; 1 tablespoon dark soy sauce; 1/2 teaspoon sugar; 2 tablespoons cornstarch; 1/8 teaspoon grated fresh ginger; Simmering; 2 3/4 cups dashi; 3 1/2 tablespoons light soy sauce; 3 1/2 tablespoons mirin

Servings: persons

Wrappers
4 leaves chinese napa cabbage
2 ounces fresh snow peas (about 20)
Stuffing
8 ounces ground pork
1 egg, lightly beaten
1 tablespoon sake
1 tablespoon dark soy sauce
1/2 teaspoon sugar
2 tablespoons cornstarch
1/8 teaspoon grated fresh ginger
Simmering
2 3/4 cups dashi
3 1/2 tablespoons light soy sauce
3 1/2 tablespoons mirin

1
Parboil cabbage leaves until almost tender, then drain and cool.
2
Cut away thicker portion of cabbage vein.
3
Mix together pork and other stuffing ingredients in a mixing bowl until well combined.
4
Divide stuffing among base of cabbage leaves; roll and fold in sides to form envelope, until cabbage wraps around.
5
Secure seam with a toothpick.
6
Mix together simmering ingredients.
7
Place rolls in a saucepan and pour simmering sauce over; cover and bring to a boil over high heat.
8
Reduce heat to low and simmer 8-9 minutes, then remove from heat.
9
Allow rolls to cool in sauce to absorb flavor.
10
Meanwhile, nip ends off snow peas and string; then cut into julienne strips.
11
Parboil snow pea strips until crisp-tender, then plunge into cold ice water to halt cooking.
12
Reheat rolls in sauce.
13
To serve, remove toothpick, cut roll into thin rounds, and place on dish with snow pea garnish alongside, and warm cooking sauce ladled over.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Wrappers, 4 leaves chinese napa cabbage, 2 ounces fresh snow peas (about 20), Stuffing, and more.

Yes, Stuffed Cabbage, Japanese Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cabbage, Japanese Style

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