Vermicular | Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
30 min
Cooking Steps

[LOW] 30 min


8 large outer leaves cabbage

½ lb ground beef and ½ lb ground pork, refrigerated
½ teaspoon kosher salt
1 large egg, beaten
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 and separated
6 mushrooms, stemmed and halved
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon freshly ground coarse black pepper
  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 in rest of ingredients from Filling and continue to knead until all ingredients are incorporated. Divide into 8 portions and shape each into an oval while patting to release air.

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

  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 salt and pepper, cover and simmer over [LOW] heat for 30 minutes.

  • Simmering in tomato sauce or with aromatic herbs such as rosemary and herbs are also recommended.

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Musui–Kamado with the Vermicular Cookbook.

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