Stuffed Cabbage Japanese Style

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These cabbage rolls are a delight to eat, cut into bite-size pieces for chopsticks! Serve along with steamed rice sprinkled with toasted sesame seeds and a tossed salad with ginger dressing.

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Steps

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Parboil cabbage leaves until almost tender , then drain and cool.

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Cut away thicker portion of cabbage vein.

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Mix together pork and other stuffing ingredients in a mixing bowl until well combined.

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Divide stuffing among base of cabbage leaves.

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Roll and fold in sides to form envelope , until cabbage wraps around.

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Secure seam with a toothpick.

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Mix together simmering ingredients.

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Place rolls in a saucepan and pour simmering sauce over.

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Cover and bring to a boil over high heat.

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Reduce heat to low and simmer 8-9 minutes , then remove from heat.

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Allow rolls to cool in sauce to absorb flavor.

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Meanwhile , nip ends off snow peas and string.

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Then cut into julienne strips.

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Parboil snow pea strips until crisp-tender , then plunge into cold ice water to halt cooking.

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Reheat rolls in sauce.

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To serve , remove toothpick , cut roll into thin rounds , and place on dish with snow pea garnish alongside , and warm cooking sauce ladled over.

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Ingredients

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napa cabbage, fresh snow peas, ground pork, egg, sake, dark soy sauce, sugar, cornstarch, fresh ginger, dashi, light soy sauce, mirin