Japanese calle it “roll cabbage”, but this dish is basically a ball of hamburg wrapped with cabbage leaves. This is usually cooked in soup until the cabbage is really soft and almost melts. Sometimes served with variety of sauces such as tomato sauce, teriyaki sauce, and savoury bechamel sauce.
One of the reason I don’t cook this roll-cabbage too often is that it’s bit troublesome to make. First you need to sautee vegetables then mix with meat. Cabbage leaves need to be blanched in boiling water first so that it doesn’t rip when wrapping the meat mixture inside. After all the preparation you will need to then cook the rolled-cabbage in a pot for 2 hours. (or you can use slow-cooker instead)
But I made them anyway. I felt like eating rolled cabbage, and I thought Hiro could also eat one. It takes time, so if you want to make this chose the day you have time to spend in the kitchen.
<Rolled Cabbage> makes around 20
- cabbage 1 whole
- pork & beef mixed mince (or you can use just pork/beef mince) 400g
- onion 1, medium
- carrot 1/2, medium
- celery stalk 1/3
- unsalted butter 2 tbs
- tomato sauce 1 tbs
- salt 2/3 tsp
- pepper to taste
- Chop up onion, carrot and celery.
- Melt butter in a frying pan, and sautee the vegetables with a pinch of salt for 5 minutes over low-medium heat. Remove from the pan and spread on a flat plate. Let it cool. (or you can keep them in the fridge until you are ready to cook rolled-cabbage)
- Remove the core from a whole cabbage. Boil water in a large, deep pan. Add a pinch of salt into the water, and place a cabbage. Cook until the cabbage is well-cooked and soft. Cabbage leaves should be easily come off. Place the cabbage leaves into a bowl of iced water. Repeat with the remaining leaves. Pat it dry.
- Place mince meat in a bowl. Add salt, and mix well. Add pepper, tomato sauce, and sauteed vegetables. Mix well.
- Place a cabbage leaf on a kitchen bench or on a chopping board. Place 1 tablespoon of meat mixture on the cabbage leaf. Roll up tightly. You can push the one end towards inside to close up.
Chose a pot that is wide. Place rolled-cabbage into the pan, ensuring that all of them are nicely and tightly fit inside the pan. (photo above) Make sure the end of cabbage leaves are facing bottom. Pour water to just cover the rolls, and place a lid. Cook over high-medium heat.
Once it starts to boil, turn down the heat, and simmer for 2 hours over low heat.
*Add more water if needed.