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, these look oishi! Just wondering what Japanese families would typically serve these with? I am thinking of serving with a small bowl of rice and some pickles, but it feels like it might be missing something? Do you have any suggestions?
Hi Tash! This is the main dish so besides serving with rice, we add a salad or small side dish to make it into 1 soup 3 dishes called Ichiju Sansai. 🙂
This was very tasty! I did not use the nutmeg because my husband can be a little picky sometimes, but I think it would be really good in this dish. I might use rice or something next time too, because I love rice in cabbage rolls. Thank you!
Hi Esther! Thank you so much for trying this recipe! I’m glad you enjoyed the dish. Yes, give it a try next time with nutmeg. 🙂
Would it be possible to omit the nutmeg?
Hi Esther! Sure! 🙂 I’m sorry for my late response.
I’m relatively new to cooking and this recipe was easy to follow. I’ve never had cabbage rolls but these turned out great. I didn’t need the toothpicks (luckily, since I didn’t have any). I used a round pot, which didn’t have enough space for the rolls in one layer. Since I’d used a 28oz can of diced tomatoes I just made a second batch of sauce and placed the rest of the rolls at the bottom of a separate pan. I was thankful for the extra sauce! Very yummy recipe, I will make it again.
Hi Monty! You’re a beginner cook and already tried this recipe! Yay! Thank you so much for your kind feedback. 🙂
[…] and opened the ports to the West. Tonkatsu, Korokke, Hambagu, Curry Rice, Doria (rice gratin), Cabbage Roll, Spaghetti Napolitan and Omurice are just some of the familiar dishes in the category. They have […]
This is very good, almost same thing as the Polish or American version except instead of panko we use rice.
Hi Dolly! I thought thought it’s interesting as Japan is a rice country yet we didn’t follow the traditional recipe when this rolled cabbage was introduced to our country by the chef/cook. We do eat this dish with rice on the side! 🙂
[…] Thus, I decided, as usual, to make them. I went to my favorite go-to site for Japanese cuisine, Just One Cookbook. I didn’t really care for the tomato-based sauce and so I searched for more recipes. Then I […]
This recipe is absolutely amazing. It was delicious. I made it as is with no other add ins and it was sooo good. Thank you!
Hi Christina! I’m super happy to hear that you enjoyed this recipe. Thank you for writing your kind feedback. xoxo
Hello Nami,
Becoming a huge fan of your blog, and this is the 2nd recipe I’ve tried. Perfect for these sub-freezing chilly days in NYC. My 3 yr old loved help rolling the cabbage, especially when I mentioned how hungry caterpillars love cabbage.
For those wanting using slow cookers – I made the cabbage the night before, put the uncooked rolled cabbage and sauce in the slow cooker container and put the container straight from fridge onto slow cooker for 8 hours, perfect for dinner. Also used less stock (about 1/2 cup) since slow cookers have less evaporation. At the end, I had to put the slow cooker on high to evaporate more liquid.
Also, I used all beef (80% lean) since that’s all I had but it was perfect – not too dry, not crumbly.
Hi Chieko! Awww how cute that your 3 year old helped rolling the cabbage! Thank you for trying my recipe and sharing your tip with us!
I just made this recipe for dinner tonight (and this week’s bento). I changed a couple things: I added rice instead of panko, put extra can diced tomatoes, and a little extra chicken broth. I served it with a little sour cream on the side, and it turned out delicious! I did not have otoshibuta but the rolled cabbage was still flavorful and did not roll around in the pot. Thank you for the delicious meal ideas!
Hi Kay! Thank you for your kind feedback, and I’m glad your modification worked out too! Thank you for sharing with us! 🙂
I love your site.
Thank you Rick!
Hi Nami,
The cabbage rolls were a hit with my family. I have tried other recipes and this one is the best tasting and the easiest. Boiling the cabbage makes it so easy to remove each leaf. The tomato broth is so sweet and tastes great with the cabbage rolls. Thanks.
Hi Darlene! I’m so happy to hear your family enjoyed these cabbage rolls. Thank you for trying this recipe and for your kind feedback. xoxo 🙂
This recipe is amazing, have been cooking it many times and it never fails….. thank you for sharing the recipe!!😊
Hi Wai! So happy to hear that you enjoy this recipe!
Hi Wai! Thank you so much! I’m so happy you like this recipe. 😀
I would be delighted to know if left-over rolled cabbage would be a good idea for lunches packed for a meal break at work. I look forward to testing this recipe and just hope that the left-overs will be viable for packing in a lunch box.
Hi Julieanne! I would put in my lunch box but I’ll cut in half so I can easily pick up and eat. It’s going to be cold (but still delicious) and once it’s cold, it might be harder to cut if half with chopsticks… so I’d cut first. Or you can bite in half. 🙂 Other than that, I’d be happy to see cabbage roll in my lunchbox. I might use a Thermos jar too so I can slightly keep them warm. 🙂
Mom made these on a regular basis as I was growing up along with the typical kare-raisu, omu-raisu, fried rice with hotdogs or some leftover meat, futomaki, tuna soboro on rice (her lunch favorite), chicken karaage (all the American neighbors said her fried chicken was the best), various soups and nabe, beni shoga, daikon in many forms (especially takuan), kimchi, onigiri, weird peanut butter sandwiches with cucumber slices on crust-removed white bread, (she said they were inspired by her childhood), baked sweet potatoes, Japanese potato salad, tonkatsu, oshitashi, baked soy sauce fish, hot roasted chestnuts, stir fries of whatever was in the fridge that day. This list is practically endless and YOU have most of the recipes. She never made anything the same way twice or ever measured anything. She was a stay at home mom so had lots of time for preparing meals. We always loved the Japanese dishes best but she could whip up some good Italian food, too. So your cabbage rolls recipe makes me think of my mother. It’s cold out and this might be just what I need. I haven’t made this in ages!!! Thanks so much for all you do!!
Kazuko, 1934-2000. Miss you, mom!
Hi Chieko! Your mom seemed like she was an excellent home cook! I’m honored that your mom and I share similar recipes. I have a lot of dishes that I haven’t posted on my blog yet, and I hope they will bring more joy to you. Your tongue will remember the food she made, so hopefully my recipes will be a good guide to start. 🙂 Thank you again!!
I just made them for tonight. It was so delicious!! Even better than my mother’s. I have been looking for a cabbage roll recipe like this instead of European style and this is it but better. I followed the recipe exactly except doubled the portion for later treats. I did use one dutch oven and one deep pan to make sure they are in single layer. It was an absolute best cabbage roll recipe. The flavor is amazing! I don’t have a big enough pot to submerge a cabbage, so I just put the core side first then flipped it after few minutes. It worked just fine. Thank you for the recipe!
Hi Naoko! I’m so happy to hear you liked this recipe! Thanks for the tip and feedback on cooking the cabbage too! Your comment had made my day! 🙂