cabbage roll

Delicious and savory Japanese-Style Stuffed Cabbage Rolls served in a delicate tomato-based sauce. It’s a perfect meal to share with a crowd on a cold day!

Japanese Stuffed Cabbage Rolls

onion

Tbsp extra virgin olive oil ((divided))

cabbage

salt

lb ground meat ((454

Tbsp all-purpose flour (plain flour)

unsalted butter

Parsley ((for garnish))

egg (50 g w/o shell)

panko (Japanese breadcrumbs) ((20 g))

Tbsp milk

nutmeg

black pepper

bay leaves

garlic ((minced))

tomatoes ((14.5-oz, 411 g))

Tbsp white wine

chicken/vegetable stock ((240 ml))

Gather all the ingredients.

Mince the onion. With the knife tip pointing toward the root, thinly slice the onion within ½ inch off the base. Then slice the onion horizontally.

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion.

In a frying pan, heat 1 Tbsp olive oil on medium heat and sauté onion until tender, about 4 to 6 minutes.

Start boiling 2 QT (2L) water and add 1 tsp salt when boiling. Remove the center core of the cabbage with a knife.

Completely submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loosen outer cabbage leaves from the pot.

Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick center vein at the base of each leaf (upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off.

Chop the thick veins into small pieces, which will be added to the stuffing.

In a large bowl, mix the meat, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.

Add 1 egg, ⅓ cup panko, 2 Tbsp milk, ½ tsp nutmeg, 1 tsp salt, and pepper.

Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes (this step is optional; however, it helps to solidify fat, keep the meat juicy and prevent from drying out, and enhance and trap the umami flavor).

Try to divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).

Put 1 Tbsp of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of the cabbage leaf where you see the upside-down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.

Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.

Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.

Insert a toothpick to seal and secure the edge so the roll doesn’t fall apart while cooking (optional). Repeat with the remaining leaves and stuffing.

What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to “patch” up and roll the fillings the same way.

In a large pot (I use 6 ¾ QT oval Dutch oven), heat 1 Tbsp olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.

Reduce the heat to medium-low. Add 1 Tbsp white wine, salt, and freshly ground black pepper, and bring it to simmer on medium heat.

Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Pour 1 cup of chicken/vegetable broth.

Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don’t have a drop lid or your pot is not round, you can make it with aluminum foil (see the tutorial here). Cover to cook on medium heat. After boiling, lower the heat to medium-low heat and simmer for 30 minutes. Add ½ Tbsp butter to give it a little shine and more flavor.

When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.

A showcase for Poland's favourite flavours, these pork-stuffed rolls make a filling meal.

Golabki (cabbage rolls)

(about 1kg) savoy cabbage

(1/4 cup) white medium-grain rice

vegetable oil

brown onions, finely chopped

paprika

tsp caraway seeds

marjoram

pork mince

milliliters (1 1/2 cups) passata (tomato pasta sauce)

water

dill

Sour cream, to serve

All of the flavor of homemade cabbage rolls without the hard work of rolling them. This cabbage roll soup recipe hits the spot every time!

Easy Russian Cabbage Roll Soup Recipe

beef

yellow onion (about 1 medium onion)

carrots (about 2 medium carrots)

garlic

chicken broth

(14 tomatoes

white rice

bay leaf

sea salt

sugar

Worcestershire

white vinegar

parsley

Heat the vegetable oil in a large Dutch...

Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat if desired.

Add the onion and carrot to the pot;...

Add the onion and carrot to the pot; saute for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.

Stir the rice into the pot and add...

Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.

Stir in the sugar, Worcestershire, and vinegar. Taste...

Stir in the sugar, Worcestershire, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.

Homey easy vegan cabbage roll recipe that everyone can enjoy.

Vegan Tomato Cabbage Roll Stew 

cabbage leaves

tomato sauce

veggie stock

neutral oil

Olive oil, parsley, and vegan sour cream

tofu

½ cup onion, finely diced

½ cup carrot, finely diced

rice*

oyster sauce

soy sauce

Flip the cabbage and make 1 inch deep incisions to peel the cabbage leaves.

Blanch the cabbage leaves. Place the cabbage leaves into boiling water and cover. Cook for 3 minutes or until the leaves are tender and slightly translucent.

Dab any excess moisture from the cabbage leaves.

Remove any large stems.

Drain the tofu. Place the tofu on a clean linen towel and squeeze out excess moisture.

Place the drained tofu in a large bowl.

Add the rest of the ingredients. Mix.

Filling

Scoop ½ cup of the filling into the center of the cabbage leaves.

Tuck the sides of the leaves and roll into a tight roll.

Oil a heavy-duty pot and place the cabbage leaves seam side down.

Heat on high heat until the pot comes up to temperature and the rolls start sizzling.

Cook until the bottom has turned golden brown for about 5 minutes.

Add the tomato sauce and stock.

When the sauce starts simmering, reduce the heat to medium-low.

Cover the pot with the lid slightly ajar. Simmer for 15 minutes or until the cabbage has turned translucent.

Serve with olive oil, vegan sour cream, and parsley. Enjoy!

Assembly & Cooking

Crock Pot Cabbage Roll Casserole! Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss, this is sure to become a regular in your dinner rotation!

Cabbage Roll Casserole (Crock Pot Version)

beef or pork ((or a mixture of the two))

garlic (minced)

onion (diced)

tomato sauce (divided)

tomato soup

oz canned diced tomatoes (with juices)

Salt & Pepper

thyme

white rice (uncooked)

mozzarella cheese ((optional))

Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.

Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.

Stir in rice, and mix well until heated through. Remove from heat.

Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾&quot;x1 ½&quot;).

Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.

Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.

Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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Top Tags

Japanese Stuffed Cabbage Rolls

Golabki (cabbage rolls)

Easy Russian Cabbage Roll Soup Reci...

Vegan Tomato Cabbage Roll Stew

Cabbage Roll Casserole (Crock Pot V...

Top 5 cabbage roll recipes from across the web

The most viewed cabbage roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Stuffed Cabbage Rolls

Golabki (cabbage rolls)

Easy Russian Cabbage Roll Soup Reci...

Vegan Tomato Cabbage Roll Stew

Cabbage Roll Casserole (Crock Pot V...

The most viewed cabbage roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine