As you know, Japanese has many yoshoku (western-style Japanese) dishes. I’ve shared them before on Just One Cookbook, such as Hambager Steak (Hambagu), Spaghetti Napolitan, Omurice, etc. One of the popular yoshoku recipes that are enjoyed especially in fall/winter time is Stuffed Cabbage Rolls. In case you’re curious, we call this dish Roll Cabbage (???????).I’m aware that it’s in the middle of summer. In fact, it’s rainy season in Japan where I am currently writing this post. It’s warm, sticky, humid, and I want something light and cold to eat. However, once in a while I throw in some recipes for my dearest readers in the Southern Hemisphere, and this recipe is for you guys and I hope it’ll keep you warm during the cold winter.
Japanese Stuffed Cabbage RollsStuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings, and they are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This dish was introduced to Japan in late 1800s.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 the ground meat (usually 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 base like today’s recipe, simple consomé, or a wafu (Japanese) soup base with dashi broth. Sometimes a slice of bacon is wrap around the cabbage roll.One quick tip 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, and enhance and trap the umami flavor.Japanese almost always make this dish on stovetop, mainly because that’s the most common way of cooking meals in Japan (not everyone has an oven like the American kitc...