If you want a warm, comforting dish made with cabbage and pork, these Japanese stuffed cabbage rolls are a great choice. Known as Roll Cabbage in Japan, the dish is made by wrapping a savory pork filling in softened cabbage leaves and gently simmering the rolls in broth.
For this recipe, finely chopped onion and carrot are sautéed in butter over medium heat for about 3 minutes before being mixed into the pork filling. The cabbage rolls are packed snugly into the pot so they stay closed while cooking, then simmered slowly in chicken stock broth. Heavy cream and sour cream are added at the end, creating a mild, creamy broth with a light tang that pairs well with the tender cabbage and moist pork filling.
⏱️ Cooking Time: About 45 minutes
🍳 Difficulty: ★★★☆☆
✓ Ingredients (Makes 6 Rolls)
🥣 Main Ingredients
- 6 cabbage leaves
- 250 g (8.8 oz) ground pork
- 1/2 onion, about 100 g (3.5 oz)
- 1/4 carrot, about 30 g (1.1 oz)
- 10 g (0.35 oz) butter
- 1 egg
- 4 tbsp breadcrumbs
- 1 tbsp milk
- 1 tbsp ketchup
- 2 pinches black pepper
🧂 Seasonings & Broth
- 300 ml (10.1 fl oz) water
- 1/2 tbsp chicken stock seasoning
- 2 pinches salt
- 50 ml (1.7 fl oz) heavy cream
- 50 g (1.8 oz) sour cream
- Parsley, for finishing
- Black pepper, for finishing
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Japanese Stuffed Cabbage Rolls
- Finely chop the onion and carrot: Chop 1/2 onion, about 100 g (3.5 oz), and 1/4 carrot, about 30 g (1.1 oz), as finely as possible.
- Sauté and cool the vegetables: Melt 10 g (0.35 oz) butter in a heated skillet. Add the chopped onion and carrot and sauté over medium heat for about 3 minutes. Let the vegetables cool before adding them to the pork filling.
- Prepare the cabbage leaves: Cut around the cabbage core, then carefully peel off 6 outer leaves one at a time.
- Blanch the cabbage: Add the 6 cabbage leaves to boiling water and blanch for about 2 minutes, until soft and flexible enough to roll. Remove and let cool.
- Knead the ground pork: Place 250 g (8.8 oz) ground pork in a bowl, season with an appropriate amount of salt, and knead thoroughly by hand until the mixture becomes sticky and cohesive.
- Make the pork filling: Add 1 egg, 4 tbsp breadcrumbs, 1 tbsp milk, 1 tbsp ketchup, 2 pinches black pepper, and the cooled onion and carrot to the ground pork. Knead until everything is evenly combined.
- Divide the filling into 6 portions: Divide the pork mixture into 6 equal portions and shape each one into an oval that will fit easily inside a cabbage leaf.
- Trim the thick cabbage stems: Lay each blanched cabbage leaf flat on a cutting board. Carefully shave down the thick raised stem with a knife so the leaf has a more even thickness and is easier to roll.
- Roll the cabbage leaves: Place one portion of pork filling on a cabbage leaf and roll it over once. Fold one side inward, continue rolling to the end, then tuck the remaining loose cabbage on the opposite side into the roll to secure it firmly.
- Pack the rolls tightly into the pot: Arrange all 6 cabbage rolls snugly in the pot with as little empty space as possible. Keeping them close together helps prevent the rolls from opening while they simmer.
- Add the broth: Pour 300 ml (10.1 fl oz) water into the pot and add 1/2 tbsp chicken stock seasoning and 2 pinches salt.
- Simmer over low heat: Once the broth comes to a boil, reduce the heat to low, cover with a lid, and simmer for 20 minutes.
- Finish with cream: Add 50 ml (1.7 fl oz) heavy cream and 50 g (1.8 oz) sour cream. Let them dissolve naturally into the broth, then simmer for another 5 minutes.
- Serve: Transfer the cabbage rolls to bowls with plenty of the creamy broth. Finish with parsley and black pepper.
✓ Key Tips for Success
- Do not leave the thick cabbage stem untrimmed: If the thick center stem remains, the leaf can be difficult to fold and may tear while rolling. After blanching, carefully shave down the thick stem so the leaf has a more even thickness before wrapping the filling.
- Do not leave too much empty space in the pot: If there are large gaps between the rolls, they can move around while simmering and may start to unravel. Pack all 6 rolls snugly together so they support one another during cooking.
✓ Serving Tips
- Spoon plenty of the creamy broth over each cabbage roll when serving. This lets you enjoy the tender cabbage, moist pork filling, and creamy soup together in each bite.
- Sprinkle parsley and black pepper over the rolls just before serving to add fresh aroma and a lightly peppery finish to the creamy broth.
✓ How to Choose Good Cabbage
- Outer leaves and color: Choose cabbage with clean, glossy outer leaves and a fresh green color. Avoid heads with excessive wilting or insect damage.
- Weight and firmness: Look for a fully formed cabbage that feels heavy for its size and is firm enough that it does not give easily when pressed with both hands.
- Cut stem: The cut surface at the base should look clean and fresh rather than brown or discolored.
✓ Cabbage Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 29.00 kcal |
| Carbohydrates | 6.98 g |
| Protein | 1.36 g |
| Fat | 0.12 g |
| Sodium | 9.00 mg |
Based on 100 g of raw cabbage. Actual nutrition values may vary depending on variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Cabbage
✓ Frequently Asked Questions (FAQ)
Q1. How do I keep the cabbage rolls from opening while they simmer?
Tuck the loose end of each cabbage leaf firmly into the roll, then arrange all 6 rolls tightly together in the pot without leaving large gaps. This helps keep them from moving around and unraveling while cooking.
Q2. Why do my cabbage leaves tear when I roll them?
The leaves can tear if they are not soft enough or if the thick center stem is left intact. Blanch the cabbage first, then carefully shave down the thick stem before adding the filling and rolling.
Q3. Do I have to add parsley and black pepper at the end?
No. The parsley and final sprinkle of black pepper are finishing ingredients, so you can adjust the amount to your preference. They add extra aroma, color, and a peppery note to the creamy broth.
The finished cabbage rolls are tender on the outside and filled with moist, savory pork. When sliced open, the tightly packed filling gives each roll a satisfying texture. Onion and carrot sautéed in butter add a gentle sweetness that blends naturally with the ground pork.
After simmering for 20 minutes, the cabbage becomes soft while still holding its shape around the filling. Heavy cream and sour cream give the broth a smooth, rich texture, while the sour cream adds a subtle tang that keeps the creamy flavor from feeling too heavy.
Although these rolls may look elaborate, the preparation is straightforward when done step by step. Trimming the thick cabbage stems makes the leaves much easier to fold, and packing the rolls tightly in the pot helps them keep their shape while simmering.
If you want a different way to cook cabbage and pork, try this Japanese stuffed cabbage roll recipe. Six rolls can be cooked together in one pot, making it a comforting family-style meal with tender cabbage, juicy pork filling, and creamy broth.
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