Cabbage rolls with beef, pork, green onion and chili in Japanese style
2 servings
35 minutes
Cabbage rolls with beef, pork, green onions, and chili are a refined dish of Japanese cuisine that combines the tenderness of stewed cabbage with the rich flavor of minced meat. The origins of this recipe trace back to traditional Japanese cooking techniques where ingredients are carefully balanced for harmony of flavors. The delicate combination of beef and pork with the spiciness of chili reveals the dish's complexity, while the aromatic dashi broth adds depth to the taste. Mirin and sake bring a light sweetness, making the texture of the rolls even softer. This dish is perfect for a cozy family dinner or as an elegant treat for guests, showcasing the art of Japanese gastronomy.
1
Boil the rice in boiling water until soft. Drain.
- Rice: 30 g
2
Bring lightly salted water to a boil in a pot and add 8 large leaves of Chinese cabbage. Boil for 3 minutes, then place on a paper towel to cool. Trim the coarse parts from the leaves.
- Napa cabbage: 0.5 head
- Salt: to taste
3
In a large bowl, mix ground beef and pork, finely chopped onion and green onion, and chili. Season with salt and pepper, then add cooked rice and mix well.
- Ground beef: 50 g
- Ground pork: 50 g
- Onion: 1 head
- Spring onion: 4 stems
- Green chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Place 2 cabbage leaves on the table, slightly overlapping one on top of the other, and put a quarter of the filling in the center of one, fold it like an envelope, and secure it with a toothpick. Make 3 more of the same envelopes.
- Napa cabbage: 0.5 head
5
Bring mirin, dashi, soy sauce, sake, and a pinch of salt to a boil, then leave on low heat. Place the cabbage envelopes, cover with a lid, and simmer for 40 minutes.
- Mirin: 1 tablespoon
- Dashi stock: 600 ml
- Light soy sauce: 1 tablespoon
- Sake: 1 tablespoon
- Salt: to taste
6
Transfer the envelopes to 2 rectangular plates, remove the toothpicks, and cut each in half. Pour broth on top.