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Japanese rolled cabbage

Prep Time:

20 Minutes

Cook Time:

30 Minutes


2 Servings



About the Recipe

When I was a schoolgirl, this dinner dish was considered a big treat in our home. The ingredients weren't particularly exotic but it was the way it was made that seemed so special - rolled cabbage is a Western dish but i fits right into the Japanese culture where the idea of wrapping foods into little parcels is second nature.


6 sweetheart cabbage leaves

250g minced pork

120g onion

1/2 large egg, beaten

a pinch of salt & pepper

90g carrot

90g turnip

1.5 tsp bouillon powder

400ml water

6 toothpicks


finely mince the onion 

slice off the thick parts off the cabbage stalks and mince them finely

put the minced pork, onion, minced cabbage stalk, egg,  salt & pepper in a bowl and mix well

peel and cut the carrot into chunks and repeat with the turnip

blanch the cabbage leaves in boiling water for 1 min

divide the meat mixture into 6 portions 

place one portion onto each cabbage leaf, then roll & wrap

securing with a toothpick

place the 6 cabbage rolls in a frying pan, add the water & the bouillon powder

bring to the boil and simmer over a medium heat for 30 mins with the lid on

your rolled cabbage leaves are ady - serve with Japanese rice and perhaps bowls of miso soup

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