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.
Hi Nami,
I’ve been meaning to tell you that this recipe is in regular rotation in my household and we love it! Turns out perfectly every time and the bit of nutmeg adds such an interesting twist to the filling. As always, thanks for sharing.
Janice
Hi Janice! I’m so happy to hear you’re enjoying this dish! Thanks so much for letting me know! 😀
Would it be okay to make the meat mixture the night before?
I know it’s not really a lengthy recipe, but I’m hoping to make it even easier and quicker for myself after a long day of work 🙂
Hi Emy! Yes, you can do that. 🙂 Hope you enjoy the recipe! 🙂
Hi Nami, cooked these last night and they were great! Thanks for the recipe from Australia. Going to try the bulgogi onigorazu next!
If anyone else is wondering I made the rolls in a large heavy based saucepan as I didn’t have anything else large enough. They turned out beautifully without the drop lid (just had the saucepan lid on for the cooking time stated and squeezed them in tightly so they would stay together).
Thanks again 🙂
Hi Luke! Thank you so much for your kind feedback (and sorry for my late response)! Hope you enjoy the onigirazu recipe too!
Thank you so much for sharing your tip! 🙂
This was great, I have been craving this for a while now, and just found your recipe today. Made it tonight. I did add a little more white wine about 2 Tbsp instead of 1 and also added some tomato sauce, but I was cooking for 5. Kids loved it, but my kids are weird and actually like vegetables. I have been looking over your site and found quite a few other recipes I will be trying. Thank you.
Hi John! Thank you for trying this recipe and so happy to hear you enjoyed it! I am so glad to hear your children enjoyed it! What a blessing to have children who love vegetables (I think I was too hee hee hee)! Hope you enjoy my recipes on the blog. Thank you for writing your kind feedback. 🙂
I’m a working Mum in search of delicious and nutritious one dish meals; came across your recipe by chance. I’ve got two picky kids and oh Gosh first time I made it they loved it so much and kept badgering me to cook it again! I must say its more effort than I expected (cos I’m a novice cook) but the results were totally worth it. Fantastically delicious meal!!!
Hi Imae! I’m so happy to hear that your children enjoyed this dish so much! Yay!! Thank you so much for your kind feedback! 🙂
Your recipe is really detailed and easy to follow, I made these last night and they were really yummy! My boyfriend and I loved them… Definitely will make them again! 🙂
Hi Sharon! Aww I’m so happy to hear you like my recipe! Thank you for your kind words. Glad to hear you and your BF enjoyed this recipe! 🙂
Freeze them!
Extra or left overs can be frozen and eaten later. Reheat in double boiler, or make one by placing a small heat proof bowl or cup inside a larger pan with enough water in larger pan to simmer well enough to reheat cabbage rolls.
Microwaves can be used, but they tend to degrade or change the flavor. Still works.
Thanks for sharing your tip, JFLSR! 🙂
I have make your tuffed cabbage rolls twice. The first time they were magnificent in favor. The next time not so good. I think I became confused on the measurement of salt. Would you tell me what KIND and how MUCH for: the water, the stuffing and the sause. The listed salt and the instructions do not seem to match. Thank you for the recipe and helping me to get back to my first.
Hi Zeta! First of all, thanks to you I found one mistake. I put 2 ½ tsp. kosher salt, divided” in the recipe, but I also found “1 tsp. Kosher salt (½ tsp. table salt)” under Seasoning for Stuffing, but that amount was already calculated in the 2 ½ tsp! I updated my recipe and divided salt, so it’s easier to understand. Hope this helps! And by the way, I use kosher salt for cooking (Explained in : http://www.justonecookbook.com/faqs/)
Just wanted to say that I made the recipe for family dinner the other day and it turned out beautifully, the recipe was easy to follow and the flavours were lovely.
Although I did substitute a bit of uncooked spaghetti for the toothpick at the suggestion of my kid brother (I don’t know where he gets these ideas) which saved me the worry of having a toothpick incident 🙂
Hi Elle! I’m so glad to hear that! The spaghetti idea is SO COOL! I use uncooked spaghetti to hold some bento character’s pieces (like ears, nose etc). I didn’t think of that for this recipe. Brilliant! Thank you for sharing the great tip! 🙂
it’s very good but the only difficulty was to find a cabbage with big leaves
Hi Di! Yeah, the bigger the cabbage it’s easier to roll. However, you can still make this dish with small cabbage – you just have to scoop small portion of mixture and wrap in the small cabbage leaf. They will be cute and delicious! 🙂
I really want to make this tomorrow since it just started snowing in Chicago! I do not own a dutch oven, can I do this in a pot and stack the rolls? Thanks!
Hi Marisa! I’m sorry I couldn’t respond sooner. You can use a regular pot and stuck the rolls. Hope you enjoy this recipe! 🙂
I am planning on making this for dinner and was wondering if the stuffing can be made a few hours in advance and left in the fridge for 3 hours?
Hi Franchesca! Sorry I couldn’t respond sooner. Yes you can definitely do that. :). Hope you enjoy!
Thank you, I made this and it turned out so good….
Hi Patricia! I’m so happy to hear that. Thank you very much for your kind feedback! 🙂
I love the beauty of this dish. I’m glad I found it and can’t wait to try.
Hi Dilcia! Hope you enjoy this recipe! 🙂
In Dominican Republic we have a similar dish but it has rice. It’s called nino envuelto. In the link below you can see the recipe in English. I hope you like it.
http://www.dominicancooking.com/76-nino-envuelto-rice-cake-wrapped-in-cabbage-leaf.html
Hi Libni! Thanks so much for sharing the link! It’s my friend’s website! I love her work, and she makes great recipes!!!