Mini Japanese Favorites by Angela Nahas

Author:Angela Nahas
Language: eng
Format: epub
ISBN: 9781462912001
Publisher: Tuttle Publishing

Stuffed Cabbage Rolls

8 large cabbage leaves

120 g (4 oz) minced beef

120 g (4 oz) minced pork

2 tablespoons chopped leek

1 teaspoon freshly grated ginger, juice reserved

1 egg, lightly beaten

1 tablespoon potato starch or cornflour

2 teaspoons + 3 tablespoons soy sauce

½ cake (150 g/5 oz) firm tofu, diced

2 teaspoons dashi powder dissolved in 2½ cups (625 ml) water or 2½ cups (625 ml) Dashi Stock (page 6)

1 teaspoon sugar

3 tablespoons sake

2 tablespoons mirin

2 teaspoons rice wine vinegar

Japanese mustard, to serve

1 Remove any thick core parts from the cabbage leaves. Blanch the cabbage leaves in a medium saucepan of boiling salted water for 1 minute or until just tender and a bright green color. Immediately plunge into iced water until cold. Drain and lay flat on clean paper towels, ribbed side up.

2 In a medium bowl combine the minced beef and pork, leek, ginger, egg, potato starch or cornflour, 2 teaspoons of the soy sauce and tofu. Divide the mixture into 8 equal portions and place one portion in the center of each cabbage leaf. Fold in the sides and roll up into a neat, firm roll.

3 Line the base of a medium saucepan with the extra cabbage leaf cores and place the cabbage rolls on top, seam side down. Combine the dashi mixture, sugar, 3 tablespoons of the soy sauce, sake and mirin in a medium bowl and carefully pour over the cabbage rolls. Place a small plate on top of the rolls so they do not move around during cooking. Cover the saucepan.

4 Bring to a boil then reduce the heat and simmer for 15-20 minutes or until the rolls are cooked. Remove the saucepan lid, add the vinegar and set aside, covered, for 5 minutes. Serve in a shallow serving dish with a little of the cooking liquid, and a side dish of mustard.

Serves 4 (makes 8 rolls)

Preparation time: 12 mins

Cooking time: 30 mins

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