Vermicular | Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify
Cooking Flow
Cook
30 min
Cooking Mode

[LOW] 30 min

Ingredients

8 large outer cabbage leaves

Filling
½ lb ground beef and ½ lb ground pork, refrigerated
½ teaspoon kosher salt
1 large egg, beaten
1/5 cup (50 ml) milk, room temperature
1 cup (100 g) breadcrumbs, soaked in milk
½ medium onion, finely chopped
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg

8 slices bacon
1 medium onion, sliced
1 cluster shimeji mushrooms, stemmed, separated
6 mushrooms, stemmed, halved
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon freshly ground coarse black pepper

DIRECTIONS
  1. Quickly boil cabbage leaves. Drain and slice off the center vein of each leaf. Set aside and cool.

  2. In a large bowl, combine ground beef and pork. Add salt and mix using your hands until the mixture becomes sticky. Add the remaining Filling ingredients and continue to knead until fully incorporated. Divide into 8 portions and shape each into an oval, patting to release air.

  3. Spread a cabbage leaf on a cutting board with the stem end closest to you. Place Filling near the stem end and roll up, folding both sides in as you roll. Position the stuffed cabbage seam-side down and wrap a slice of bacon around it. Repeat to make 8 rolls.

  4. Place sliced onions into the pot, then lay stuffed cabbage rolls on top, seam-side down. Top with shimeji, mushrooms and bay leaf. Sprinkle with salt and pepper, cover and simmer over [LOW] heat for 30 minutes.

Note
  • Simmering in tomato sauce or with aromatic herbs such as rosemary is also recommended.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo