Simmered in a delicate tomato-based sauce, Japanese Stuffed Cabbage Rolls is a beloved Western-style dish prepared by Japanese home cooks since 1895! Make this comforting recipe for your family or a dinner party—it’s a savory and satisfying meal for a crowd.
Do you love food that comes with a rich history, especially one that carries a tapestry of cultures? This brings us to today’s recipe—Stuffed Cabbage Rolls, a popular yoshoku (western-style Japanese) dish enjoyed, especially during fall and wintertime.
I have personally found it fascinating and enduring how a dish of tender cabbage wrapped around a variety of fillings becomes a common staple shared by so many cultures.
Now let us take a look at its origin and how it became a staple in Japan before I show you how to make the Japanese version of stuffed cabbage rolls at home!
Table of contents
What Are Japanese Stuffed Cabbage Rolls?
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in the cuisines of the Balkans and Central/Northern/Eastern Europe. The dish was first introduced to Japan in the women’s magazine Jokan (女鑑) in 1895 and quickly became a beloved home-cooking dish. I believe one reason for its popularity is its use of cabbage when it’s in abundance, making it an economical yet nutritious cold-weather vegetable.
Alongside Hamburger Steak (Hambagu), Spaghetti Napolitan, and Omurice, Stuffed Cabbage Rolls represent a creative demonstration of how the Japanese adopt and adapt foreign influences into their unique cuisine.
How is the Japanese Version Different?
Unlike the classic Polish style or other European stuffed cabbage rolls , the Japanese version doesn’t include rice (although there are various versions within Japan). Typically, in Japan, we sauté onions and combine them with ground meat, usually a mix of beef and pork. The stuffing is then wrapped with a cooked cabbage leaf and simmered in some kind of soup base—this can be tomato-based, like in today’s recipe, a simple consomé, or a wafu (Japanese-style) soup base with dashi broth. Sometimes, we also wrap a slice of bacon around the cabbage roll.
The Japanese almost always make this dish on the stovetop, mainly because that’s the most common way of cooking meals in Japan (not everyone has an oven like the American kitchen). However, you can easily transform the dish into a casserole by baking it in the oven.
How to Make Japanese Stuffed Cabbage Rolls
The Ingredients You’ll Need
- Sweet onion
- Green cabbage
- Ground meat – I recommend a mix of ground beef and ground pork.
- All-purpose flour
- Olive oil, salt, and pepper
- Stuffing seasoning: Egg, panko breadcrumbs, nutmeg, salt, and pepper
- Tomato-based sauce: Bay leaves, garlic, diced tomatoes, white wine, salt and pepper, chicken/vegetable stock, unsalted butter
Cooking Tips
- Use a mixture of ground beef and pork. While many recipes might call for just ground beef, in Japan, we prefer using this combination because the addition of ground pork results in a more tender texture and a robust flavor.
- Let the meat mixture rest in the fridge for at least 15-30 minutes. Cooling the mixture helps solidify the fat, keeps the meat juicy, and prevents it from drying out. This process seals in and enhances the umami flavor.
Japanese Stuffed Cabbage Rolls – Amazing Comfort Food
Savory meat fillings rolled up in tender sweet cabbage, each bite is just bursting with flavor when bathed in the tangy tomato sauce. It’s definitely a comfort food that I look forward to eating when I come home from the cold weather outside.
The great part is that you can make stuffed cabbage rolls ahead of time and they still taste great, so it can be a nice dish to bring to a potluck or dinner party.
I hope you enjoy this Japanese Stuffed Cabbage Rolls recipe.
More Western-Style Japanese Recipes You Might Enjoy
- Japanese hamburger Steak (Hambagu)
- Tonkatsu (Japanese Pork Cutlet)
- Instant Pot Cream Stew
- Hayashi Rice
- Seafood Doria (Rice Gratin)
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Japanese Stuffed Cabbage Rolls
Video
Ingredients
- ½ onion
- 2 Tbsp extra virgin olive oil (divided)
- 1 head green cabbage
- 1 tsp Diamond Crystal kosher salt (for boiling the cabbage)
- 1 Tbsp all-purpose flour (plain flour)
For the Meat Stuffing
- 1 lb ground meat (I prefer a mix 75% beef and 25% pork; ¾ lb, 340 g beef and (¼ lb, 113 g pork)
- 1 large egg (50 g each w/o shell)
- ⅓ cup panko (Japanese breadcrumbs)
- 2 Tbsp milk
- ½ tsp nutmeg
- 1 tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
For the Sauce
- 2 bay leaves
- 1 clove garlic (minced)
- 1 can diced tomatoes (14.5 oz, 411 g)
- 1 Tbsp white wine
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 cup chicken or vegetable stock
- ½ Tbsp unsalted butter
For the Garnish
- parsley (chopped)
Instructions
- Gather all the ingredients. I also use 12 toothpicks (optional) to secure the seams of the cabbage rolls.
- Mince ½ onion. Lay the onion half on the cutting board, flat side down. With the knife tip pointing toward the root end, make ⅛-inch vertical slices, again keeping the root intact. Next, with the knife edge toward the root end, make ⅛-inch horizontal slices to within ½ inch of the root end.
- Finally, make perpendicular cuts down through the vertical slices you made. If you need to chop the onions finer, run your knife through them using a rocking motion. Hold down the tip of the knife; otherwise, the onions will go flying around the room.
- In a frying pan, heat 1 Tbsp extra virgin olive oil on medium heat. Sauté the onion until tender, about 4 to 6 minutes. Set aside.
To Prepare the Cabbage
- Start boiling 2 QT (2L) water or enough needed to submerge the head of cabbage. When the water is boiling, add 1 tsp Diamond Crystal kosher salt. Carefully remove the center core only of 1 head green cabbage with the tip of a knife.
- Completely submerge the whole head of cabbage in the boiling water. Cook it until the leaves are pliable and start to peel off, about 5 minutes. (If doubling the recipe, cook one head of cabbage at a time.) Using kitchen tongs or a fork, peel off the loosened outer cabbage leaves and remove them from the pot.
- Soak the leaves in iced water to stop the cooking. Remove the excess water from them with a salad spinner or pat dry with a paper towel. Use a knife to trim the tough, thick center vein at the base of each leaf (cut them off in an 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 you will add to the stuffing.
To Make the Meat Stuffing
- To a large bowl, add 1 lb ground meat, the sautéed onion, and the chopped cabbage vein pieces. Mix with your clean hands or a rubber spatula.
- Add 1 large egg (50 g each w/o shell), ⅓ cup panko (Japanese breadcrumbs), 2 Tbsp milk, ½ tsp nutmeg, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.
- Mix well until the mixture is sticky and thoroughly combined. Cover with plastic wrap and keep in the refrigerator for 15–30 minutes. While chilling the meat mixture is optional, I recommend this step because it solidifies the fat, keeps the meat juicy, prevents it from drying out, and enhances and traps the umami flavor.
To Stuff the Cabbage Leaves
- Divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).
- Put 1 Tbsp all-purpose flour (plain flour) into a fine-mesh sieve for dusting. Working with one cabbage leaf at a time, overlap the bottom of the leaf where you cut out the thick vein. Lightly dust some flour onto the leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add one portion of stuffing to the bottom center of the leaf close to the stem end.
- Starting with the stem end, tightly roll up the stuffing in the cabbage, 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 tip of the leaf.
- Secure the seam with a toothpick 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 filling the same way.
To Cook the Cabbage Rolls
- In a large pot (I use a 6¾ QT oval Dutch oven), heat the remaining 1 Tbsp olive oil on medium heat. Cook 2 bay leaves and 1 clove garlic (minced) until fragrant. Then, stir in 1 can diced tomatoes.
- Reduce the heat to medium low. Add 1 Tbsp white wine, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper, and bring it to a simmer.
- Gently add the cabbage rolls to the pot side by side in rows, seam side down. If there are any open spaces in the pot, stuff with the leftover boiled cabbage so the rolls don‘t move around while cooking. Add 1 cup chicken or vegetable stock.
- Place an otoshibuta (drop lid) on top of the rolls. If you don’t have a drop lid or your pot is not round, you can make a drop lid with aluminum foil (see my tutorial). Cover with the pot lid and cook on medium heat. When it boils, lower the heat to medium low and simmer for 30 minutes. When the cabbage rolls are done cooking, add ½ Tbsp unsalted butter to give it a little shine and more flavor.
To Serve
- When you are ready to serve, carefully pick up the stuffed cabbage rolls with kitchen tongs and place them on a serving dish. Remove the toothpick and pour the sauce on top. Garnish with chopped parsley and serve.
To Store
- Transfer the leftover Stuffed Cabbage Rolls to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days and the freezer for up to a month.
Nutrition
Editor’s Note: This post was originally published on July 9, 2015.
Its getting to be fall. The cooler temperatures make this recipe a definite possibility. I can’t wait to try it..Thanks for the recipe.
Hi Ella! It is, and Roll Cabbage is a perfect dish to welcome fall and enjoy. Hope you enjoy this recipe! xo
I enjoyed your cabbage roll recipe. My 7 year old daughter got right in the middle of it all and mixed the meat stuffing, filled, and rolled the leaves, she loved it. The results were flavorful, and the recipe is fairly easy to make. Thank you for a delicious meal.
Hi David! Aww I’m so happy to hear you and your daughter had fun cooking together and enjoyed the recipe! Thank you so much for kindly writing your feedback here. It means so much to me. 🙂
Do you know about how many calories per cabbage roll? I am trying to count calories and I would really love to give this recipe a try!
Hi Diane! I am not sure… sorry I can’t help… 🙁
I have all the ingredients to make these for dinner tonight. Let me tell you, my hubs is SO excited! I have a round Dutch oven and I don’t think 12 rolls will fit side by side in the bottom. Can you stack the rolls or do I need to cook them separately?
Hi Paula! Ideally single layer would be perfect so that the sauce will cover the cabbage rolls. If there are more than 2 cabbage rolls, you might want to use another pot (but will require more liquid). 🙂 Hope you and your husband will enjoy this dish! Good luck! 🙂
Hi Nami, I made them and they came out great! My husband loved them and we have leftovers for tomorrow. The hardest part was the cabbage. The rest was easy. I followed your recipe exactly and they were delicious. Ty. I will post your link on my Facebook. 😀
Hi Dawn! I’m so happy to hear your husband enjoyed this dish. Thank you for your kind feedback!
This recipe looks great but I do not have a big enough pot to put all the rolls in. What is the best way to make these in a casserole dish?
Thank you Emma! You can definitely cook this in a casserole dish. As the casserole dish is shallow, I’d recommend making the sauce mixture in a pot first – after adding tomatoes, add the broth and mix. Then cook the cabbage roll with the tomato mixture together in the casserole dish. Use a cover or aluminum foil. Hope you enjoy it!
I too would like to use a casserole dish since I don’t own a Dutch oven. What heat and time for cooking would you recommend? I’d take a guess myself, but I am a novice cook. Thank you in advanced. I can’t wait to try these.
Hi Megan! I think between 350F to 375F (176-190C) and it’ll take 1 hour to 1.5 hours. Make sure to cover with a foil. 🙂
Wow. Someone posted your video on Facebook and I’m so glad I came across it. I love stuffed cabbage! My husband and I are thinking of making this together tonight as a nice dinner. I will let you know how it turns out if we make them. Looking forward to trying them 🙂
Hi Dawn! Thank you for your kind words. I hope you enjoy(ed) the dish! Thank you to your friend who shared my video on Facebook. 🙂
Hi! This looks absolutely amazing, I can’t wait to make it.
Is this safe to freeze? Looks like something I’d want to make a big batch of and use as a bento in the future!
Hi Amanda! Thank you for your kind words! Yes you can freeze them. 🙂 Hope you enjoy the recipe!
Made this tonight, it was well-received! Thank you~
Hi Jenn, Thank you very much for trying Nami’s recipe!
Nami and JOC team are so happy to hear you enjoyed the dish.☺️
i think you forgot to add the ground beef in the stuffing section it was only mentioned in the ingredient list…some ppl might get confused
Hi Martina! Thanks so much for pointing it out. I changed to “Seasoning” for stuffing. 🙂 Ingredients are listed in order of appearance. Thank you again! xo
Hello, I have a quick question. Is it ok to double the recipe? Thinking of making it for a potluck so def will need more than 12 rolls, thanks!
Hi Dee! Sure! Make sure you have enough space for cabbage rolls to line up in one layer. If necessary you might need to use 2 pots. In that case, the soup amount needs to be adjusted. I always make this recipe so I haven’t tried with different portion so it’s hard to suggest 2 pots recipe… Sorry! Hope you enjoy this recipe!
Just made this for dinner. Everyone loves it, including my 15mo son. The flavor is very complex even though there’s only salt pepper and nutmeg seasoning it. I used ground turkey since the store was out of pork and it turned out great. Actually made it in my rice cooker which fit my drop lid perfectly. It was much easier than I thought it’d be. Thanks so much for this recipe!
Hi Jared! So sorry for my late response. I’m so happy to hear you tried this recipe and everyone liked it! What a sweet feedback from your 15 mo son! Please send my big hug to him. 🙂
It’s great that you mentioned about the rice cooker – I’m sure a lot of my readers would like that idea! Thank you once again for your kind feedback!
What a great summer recipe! I love having anything tomato-based and chilled in the hot weather. Hope that the kitchen renovation continues to progress nicely—keep us posted! 🙂
Thank you Kimmi! Actually eating this cold is a good one. I should have mentioned in the recipe/post. Thanks for the reminder. Yeah, hope everything will turn out okay. It’s kind of nice that I am away… I cannot do anything anyway. 😀
Hello Nami,
Those cabbage rolls look delicious — I’ve only made them in the oven but I absolutely love the idea of a stovetop recipe! I shall certainly give your recipe a try when the big, fall cabbages are available. 🙂
Did you know that you can get cabbage roll to stay rolled without a toothpick? I have a diagram at home that I use as a guide (but I’ve no way to post this here 🙁 ). I did, however, find this explanation online:
‘…instead of folding in both sides, only fold in one. Continue rolling, letting the other side remain open. Then, using your index finger, gently poke the open end into itself. It tightens up the roll and keeps it together without the need for string or toothpicks.’
I thought you might find this interesting, and handy. :^_^
Quote source: https://onceuponaparadigm.wordpress.com/2012/06/24/stuffed-cabbage-rolls-comfort-food-history-and-recipes/
Hi Elizabeth! Ohhh yes yes! You tuck in the sides of the cabbage at the end, right? That’s how my grandma used to make, too. I find it it’s more advanced technique and not work great if you you have smaller cabbage leaves or the cabbage with a “patch” (step 16 above). But thank you for the mention though. I completely forgot about it. 🙂 When you roll up nicely, you don’t need a toothpick to hold at all too, as you put cabbage rolls in the pot very tightly and they usually don’t move around. 🙂
i love cabbage rolls but have never made them. This recipe sounds perfect! ❤️
Hi June! Oh you’ll love it, especially homemade! Hope you make time to cook this one day. 🙂
Looks great! Do you think a crockpot/slow cooker will work or does it need to be cooked with the otoshibuta to turn out properly?
Hi Jared! You can make it without otoshibuta. It’s a nice to have. Otoshibuta ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulates towards the lid and coats the top of the ingredients without having to stir or spoon. Also, the otoshibuta holds ingredients in place so they don’t’ move around and don’t break apart.
You can use a pressure cooker/slow cooker too. 🙂
I thought this was a wonderful recipe! It’s perfect for cold nights or when you just feel rundown. We changed it a little by adding in some fried tofu at the end. I think next time I will double the can of tomatoes because I love the extra broth to top off my rice. This one’s going in the recipe book! 👍Thank you so much for sharing!
Hi Lechattie! Thank you so much for your kind feedback! I’m so happy to hear you enjoyed it! 🙂