Tuesday, April 26, 2011

rolled or stuffed?

In Japan, this dish is called "roll cabbage".

In Hawaii, it is called "stuffed cabbage".

Since spring cabbage is in season now, I made this for dinner the other night.

Only problem was that I only had 1/4 a head of cabbage, making for weird pieces of cabbage to "stuff".

I washed the cabbage, then nuked it for a minute and a half.

Then, I made the filling...

135 grams ground beef
1/2 carrot, minced
1/4 onion, minced
1/4 zucchini, minced
1 eringi, minced
1 egg

For the sauce:
3 cups water
1 consomme cube
1 tablespoon canned diced tomatoes
salt & pepper

I "rolled" the filling into the pieces of cabbage that I could and ended up with 8 "rolls".

I say "rolls" because the pieces of cabbage weren't large enough to totally wrap the filling properly.

Then I put them in a frying pan with the water & consomme cube.
When the liquid came to a boil, I skimmed off the scum and added the tablespoon of canned diced tomatoes, then skimmed more scum off.

I let it cook on medium for a total of 15 minutes with a lid on the pan.

Halfway through the 15 minutes, I turned them over carefully with tongs.

When the 15 minutes were up, I left the lid on and turned off the heat.

I served this with rice on the side.

This was delicious and perfect for the weird cold weather we've been having the past couple of days.

With the other 4 rolls, I've got enough for another dinner...woot!

What have you been having for dinner lately?

15 comments:

  1. Ahh what a good idea! I eat this a lot, but it never occurred to me to make it myself...considered it added to the dinner to-make list! :)

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  2. You should definitely try making these Kathy, so easy :)

    Take care.
    Kat

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  3. Looks delicious. I love stuffed cabbage. I need to try making it soon.

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  4. I remember this dish in Japan and it was one of my favourites. I really like the tomato consomme sauce that goes with the roll cabbage. I've been enjoying Yakisoba (Japanese stir-fry noodles) a lot recently. I guess it is the season with the Spring festivals.

    Japan Australia

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  5. I hope you try Kim, they are easy to make.

    Yakisoba is yummy J-A

    Take care you two.
    Kat

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  6. Oh really, I didn't know you guys call it Stuffed Cabbage in Hawaii. You cook very delicious food everyday Kat. Satoshi-san comes home early? I know Japanese men work very late... and usually husband eats dinner after 10 or even midnight. My friends' husbands (some of them) are like that....

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  7. Def one of our favorites too -- I add cold rice to the stuffing mix and it absorbs a lot of the sauce as it cooks and draws it into the middle of the stuffing. Stay warm!

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  8. no Satoshi doesn't come home early Nami, most nights he only gets to eat okazu w/o rice because his family has diabetes so I try to cut back carbs when he comes home late.

    ooh rice to the stuffing, that sounds like a good way to use up rice too Manju :)

    Take care you two.
    Kat

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  9. Looks great Kat! I'm used to calling it roll cabbage myself. Always better the next day! :)

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  10. I made these for MotH one day and he was like...so surprised that you could put stuff inside a cabbage leaf and it tastes soooo good. This was on the kitchen table a lot while I was growing up!

    Tonight will be more vegs....we overdid it on the sweets and meat dishes over the weekend.

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  11. Thanks Dennis, they were good the next day :)

    Our table too Rowena, except my mom would hold it all together with toothpicks. Had to be careful when eating...hope you post weekend pics :)

    Take care you two.
    Kat

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  12. Love this!!! Just came across your wonderful blog on foodbuzz & am a new follower!
    - Jessica @ http://cajunlicious.com

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  13. Thanks Cajunlicious!

    Take care.
    Kat

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  14. Perfect comfort food! My mom used to make a version of stuffed cabbage that I liked. Don't know why I don't make it more myself. ;-)

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  15. you should try making some then Deb in Hawaii, or ask her to make you some when she visits you :)

    Take care.
    Kat

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