ONE-POT & DELISH! Japanese Cabbage Rolls with Rich Tomato Miso Sauce

Discover your new favorite comfort food: Japanese Rolled Cabbage! Learn how to make this soul-warming dish easily in just one pot. Prepare to call this the most delicious rolled cabbage ever, thanks to the amazing umami boost from tomato and miso.

Yields: 2 servings

Ingredients:

• 1 whole Cabbage (2 leaves for 1 cabbage roll / I used 8 leaves to make 4 cabbage rolls)

• 50g (approx. 1.8 oz) Onion, finely minced

• 1 tsp Butter

• 2 tbsp Panko

• 1 tbsp Milk

• 200g (approx. 7 oz) Ground Beef

• 1 tsp Mirin (Japanese sweet rice wine)

• 1 tsp Soy Sauce

• Salt and Pepper, to taste

• 400ml (approx. 1.7 US cup) Tomato Juice (unsalted preferred)

• 1 tsp Consommé powder (Beef or vegetable bouillon powder works too)

• 1 tsp Dashi powder (Japanese soup stock powder)

• 1 tsp Sugar

• 1 tbsp Miso paste (Any type like white, red, or awase)

• Optional Garnish: Drained plain yogurt or sour cream

Instructions (Ultimate Japanese Rolled Cabbage):

1. Prepare the Cabbage: Remove the hard core from the base of the whole cabbage. Place the cabbage in a large pot with plenty of boiling water and cook until the leaves are tender and pliable. *(Pro Tip: You can speed this up by microwaving the cored cabbage at 500W for about 15 minutes, flipping it halfway through, before boiling).

2. Cool & Separate Leaves: Carefully lift the cooked cabbage from the pot and place it on a tray or over ice packs to cool down quickly. Once it’s cool enough to handle, gently peel off the leaves one by one. Let the separated leaves cool completely to room temperature.

3. Make the Onion Base: In a frying pan, melt the butter over medium heat. Add the minced onion and sauté until softened and lightly golden. Transfer the sautéed onion to a mixing bowl. Add the panko and milk, stir well, and set aside to cool completely.

4. Prepare the Meat Filling: Once the onion mixture is cool, add the ground beef, mirin, soy sauce, and a pinch of salt and pepper to the bowl. Mix everything together thoroughly with your hands until well combined. Divide the mixture into 4 equal portions.

5. Trim & Roll: Take a cooled cabbage leaf and carefully shave off the thick part of the stem/core with a knife or scissors to make it flat. Lay two leaves slightly overlapping. Place one portion of the meat filling near the stem end. Fold in the sides and roll it up tightly, like a burrito. Repeat to create 4 cabbage rolls.

6. Arrange & Add Broth Ingredients: Choose a pot where the 4 cabbage rolls fit snugly side-by-side. Arrange the rolls in the pot.

7. Combine Broth: Pour the tomato juice over the rolls. Add the consommé powder, dashi powder, sugar, and miso paste. (It helps to dissolve the miso paste in a little bit of the tomato juice first to prevent lumps).

8. Simmer Gently: Place the lid on the pot and bring it to a gentle simmer over medium-low heat. Reduce the heat to low and continue simmering for 30 to 40 minutes, or until the cabbage is very tender and the filling is cooked through.

9. Final Seasoning & Serving: Taste the broth and adjust the seasoning with salt and pepper if necessary. Carefully serve the hot rolled cabbage with plenty of the delicious broth.

10. Garnish (Optional): For a nice finishing touch, top with a dollop of drained plain yogurt just before serving. Enjoy your ultimate Japanese Rolled Cabbage!

I hope you love this special Rolled Cabbage recipe! It’s a dish made with love and perfect for sharing. Don’t forget to watch the full video for visual guidance and extra tips! Let me know in the comments if you try it out!