Roru kyabetsu (ロールキャベツ)
Japan
Traditional cabbage rolls adapted to Japanese home cooking. Tender cabbage leaves stuffed with ground chicken, aromatic onion and breadcrumbs, simmered in a light broth. Served hot to warm cold winter days.
Ingredients
- 1 head cabbage
- 300 g ground chicken
- 100 g onion
- 3 tablespoon breadcrumbs
- 3 tablespoon milk
- 0.5 teaspoon salt
- to taste pepper
- 1 tablespoon flour
- 1 piece broth cube
- 1 L water
Steps
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Remove the core from the cabbage.
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In a large pot, pour water, bring to a boil and submerge the cabbage head with the base down. Blanch for 2 minutes, then turn the head and blanch a bit more until the outer leaves become soft. Remove the leaves, place them in a colander, shake off excess water and cool. Trim the thick parts from the base of the leaves.
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Finely slice the onion. Soak the breadcrumbs in milk.
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In a bowl combine ground chicken, season with salt and pepper. Mix with hands, add the sliced onion, soaked breadcrumbs, and flour. Divide the mixture into 8 elongated portions.
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On a cutting board place a large cabbage leaf, then a small leaf on top. Place one portion of the filling on the small leaf, roll it up, first folding the bottom, then tightly wrapping the sides to form a compact cabbage roll. Place the finished roll in the center of the large leaf and wrap it so the small leaf is securely covered. Repeat with remaining portions.
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Tightly pack the cabbage rolls at the bottom of a pot. Cover them with water, add the broth cube and bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes until the leaves are completely soft. Adjust salt and pepper in the broth if needed. Serve hot.
FAQ
What is Roru Kyabetsu?
Roru Kyabetsu (ロールキャベツ) are traditional Japanese cabbage rolls, typically filled with ground meat and simmered in a light, savory broth.
Can I substitute the ground chicken in this Roru Kyabetsu recipe?
Yes, you can substitute ground pork or a mix of ground pork and beef for the chicken, adjusting cooking time if necessary.
How long does it take to prepare Roru Kyabetsu?
This Roru Kyabetsu recipe takes approximately 62 minutes from start to finish, including prep and cooking time.
What is the best way to serve Roru Kyabetsu?
Roru Kyabetsu is best served hot, often with its simmering broth, as a comforting main dish, especially during colder weather.
Can Roru Kyabetsu be made ahead and stored?
Yes, cooked Roru Kyabetsu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.