Still Stuffing Cabbage Rolls the Old Way? Try My Japanese Grandma's Famous Recipe!

👉 Save $322 Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 👉 https://frugaljapan.shop/ ------------------------------------------------------ 0:00 - Why boiling ruins cabbage 2:43 - Freeze the whole cabbage 4:45 - How freezing softens leaves 9:09 - Thaw and peel cabbage 10:30 - Make springy meat filling 13:00 - Roll leaves without toothpicks 14:04 - Build the braising pot 15:40 - Cook at a gentle tremble 16:28 - Finish with hidden miso 17:17 - Reduce, rest, and serve 20:50 - Troubleshoot your first batch 22:52 - Three habits worth keeping JAPANESE CABBAGE ROLLS (ROLL CABBAGE) No boiling water anywhere. Serves 4, makes 12 to 14 rolls. THE NIGHT BEFORE Freeze the whole cabbage in a bag, at least 12 hours. Don't wash it, don't cut it. INGREDIENTS Rolls: 1 cabbage (2 lb) / 1 lb ground pork and beef / 1 onion / 2 dried shiitake / thumb of ginger, grated / 1 1/2 tsp salt / 1/2 tsp white pepper / pinch of yukari / 1/2 tsp sansho / 3 shiso leaves / kanpyo strips to tie (or scallion greens) Pot: 1 strip kombu (do not skip) / the cabbage thaw liquid / the shiitake soaking water / 1 tbsp sake / 1 tbsp mirin / 3 tomatoes / 2 tbsp tomato paste / 1 carrot, grated / 1 tbsp oil / 1 tbsp white miso To serve: grated daikon / yuzu kosho / shiso / sauce of 2 tbsp sour cream, 1 tsp white miso, 1 tsp neri goma, splash of rice vinegar METHOD • Thaw the frozen head stem down in a bowl, 4 to 5 hours. Keep the liquid in the bowl. • Peel the leaves, they won't tear. Shave the thick rib flat and chop the ribs and core small. • Mix the meat with 1 tsp salt and the white pepper only. Work it by hand for 1 minute until sticky. No egg, no breadcrumbs. • Fold in the chopped core, half the onion minced, the soaked minced shiitake, ginger, yukari, sansho and shiso. Chill 10 minutes. • Roll a heaped tablespoon per leaf, pack it tight, tie with soaked kanpyo, set seam down. • Lay the kombu in a wide pot and pack the rolls on top. Add the cabbage liquid, mushroom water, sake, mirin, 1/2 tsp salt and water to halfway up. Top with tomatoes, tomato paste, sliced onion, grated carrot and the oil. • Lay a parchment circle with a coin sized hole straight onto the rolls, lid on loosely. Simmer at a tremble, never a boil, 35 to 40 minutes, until a skewer slides through the rib. • Heat off. Stir the miso into a ladle of broth, then pour it back in. • Lift the rolls out, reduce the broth by half (6 to 7 min), slide them back in, lid on, off the heat 10 minutes. • Serve with daikon, shiso, yuzu kosho, the sauce and plain rice. #japan