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.