Japanese Stuffed Cabbage Rolls

1. Gather all the ingredients. I also use 12 toothpicks (optional) to secure the seams of the cabbage rolls.
2. Mince ½ onion. Lay the onion half on the cutting board, flat side down. With the knife tip pointing toward the root end, make ⅛-inch vertical slices, again keeping the root intact. Next, with the knife edge toward the root end, make ⅛-inch horizontal slices to within ½ inch of the root end.
3. Finally, make perpendicular cuts down through the vertical slices you made. If you need to chop the onions finer, run your knife through them using a rocking motion. Hold down the tip of the knife; otherwise, the onions will go flying around the room.
4. In a frying pan, heat 1 Tbsp extra virgin olive oil on medium heat. Sauté the onion until tender, about 4 to 6 minutes. Set aside.

To Prepare the Cabbage

1. Start boiling 2 QT (2L) water or enough needed to submerge the head of cabbage. When the water is boiling, add 1 tsp Diamond Crystal kosher salt. Carefully remove the center core only of 1 head green cabbage with the tip of a knife.
2. Completely submerge the whole head of cabbage in the boiling water. Cook it until the leaves are pliable and start to peel off, about 5 minutes. (If doubling the recipe, cook one head of cabbage at a time.) Using kitchen tongs or a fork, peel off the loosened outer cabbage leaves and remove them from the pot.
3. Soak the leaves in iced water to stop the cooking. Remove the excess water from them with a salad spinner or pat dry with a paper towel. Use a knife to trim the tough, thick center vein at the base of each leaf (cut them off in an upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off.
4. Chop the thick veins into small pieces, which you will add to the stuffing.

To Make the Meat Stuffing

1. To a large bowl, add 1 lb ground meat, the sautéed onion, and the chopped cabbage vein pieces. Mix with your clean hands or a rubber spatula.
2. Add 1 large egg (50 g each w/o shell), ⅓ cup panko (Japanese breadcrumbs), 2 Tbsp milk, ½ tsp nutmeg, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.
3. Mix well until the mixture is sticky and thoroughly combined. Cover with plastic wrap and keep in the refrigerator for 15–30 minutes. While chilling the meat mixture is optional, I recommend this step because it solidifies the fat, keeps the meat juicy, prevents it from drying out, and enhances and traps the umami flavor.

To Stuff the Cabbage Leaves

1. Divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).
2. Put 1 Tbsp all-purpose flour (plain flour) into a fine-mesh sieve for dusting. Working with one cabbage leaf at a time, overlap the bottom of the leaf where you cut out the thick vein. Lightly dust some flour onto the leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add one portion of stuffing to the bottom center of the leaf close to the stem end.
3. Starting with the stem end, tightly roll up the stuffing in the cabbage, tucking in the sides of the leaf as you roll.
4. Use one hand to pull the edge of the leaf and roll the fillings tightly toward the tip of the leaf.
5. Secure the seam with a toothpick so the roll doesn’t fall apart while cooking (optional). Repeat with the remaining leaves and stuffing.
6. What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to “patch up“ and roll the filling the same way.

To Cook the Cabbage Rolls

1. In a large pot (I use a 6¾ QT oval Dutch oven), heat the remaining 1 Tbsp olive oil on medium heat. Cook 2 bay leaves and 1 clove garlic (minced) until fragrant. Then, stir in 1 can diced tomatoes.
2. Reduce the heat to medium low. Add 1 Tbsp white wine, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper, and bring it to a simmer.
3. Gently add the cabbage rolls to the pot side by side in rows, seam side down. If there are any open spaces in the pot, stuff with the leftover boiled cabbage so the rolls don‘t move around while cooking. Add 1 cup chicken or vegetable stock.
4. Place an otoshibuta (drop lid) on top of the rolls. If you don’t have a drop lid or your pot is not round, you can make a drop lid with aluminum foil (see my tutorial). Cover with the pot lid and cook on medium heat. When it boils, lower the heat to medium low and simmer for 30 minutes. When the cabbage rolls are done cooking, add ½ Tbsp unsalted butter to give it a little shine and more flavor.

To Serve

1. When you are ready to serve, carefully pick up the stuffed cabbage rolls with kitchen tongs and place them on a serving dish. Remove the toothpick and pour the sauce on top. Garnish with chopped parsley and serve.

To Store

1. Transfer the leftover Stuffed Cabbage Rolls to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days and the freezer for up to a month.