🥢 Tokyo Foodie

Introduction

Rolled Cabbage is a comforting dish where tender cabbage leaves are stuffed with seasoned ground meat and simmered in a savory broth. Popular in Japan as a Western-style dish (yōshoku), it is warm, hearty, and perfect for family dinners.

Ingredients (for 4 servings)

For the rolls

• 8 large cabbage leaves
• 300g ground beef and pork mix
• 1/2 onion, finely chopped
• 1 egg
• 3 tbsp panko breadcrumbs
• 2 tbsp milk
• Salt and pepper, to taste

For the broth

• 4 cups chicken or vegetable stock
• 2 tbsp ketchup (optional, for flavor)
• 1 tbsp soy sauce
• 1 bay leaf

Optional vegetables

• 1 carrot, cut into thick rounds
• 1 potato, cut into chunks
• 1/2 broccoli, cut into florets

Instructions

1. Prepare cabbage leaves
   • Boil cabbage leaves in salted water for 2–3 minutes until pliable. Drain and cool.
2. Make filling
   • Mix ground meat, onion, egg, breadcrumbs, milk, salt, and pepper until combined.
3. Shape rolls
   • Place filling onto each cabbage leaf and roll tightly, folding in the sides to seal.
4. Simmer
   • Place rolls seam-side down in a pot. Add broth, ketchup, soy sauce, and bay leaf.
   • Add carrots and potatoes if using. Simmer gently for 30–40 minutes until cooked through.
5. Serve
   • Plate with broth, garnish with broccoli, and serve hot.

Tips

• Secure rolls with toothpicks if they tend to open while cooking.
• Use tomato-based broth for a richer flavor or consomme for a lighter taste.
• Leftovers taste even better the next day as flavors deepen.

Closing

Enjoy Rolled Cabbage’s tender leaves, juicy filling, and warming broth — a Japanese yōshoku classic that blends Western inspiration with homestyle comfort.

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