Rolled Cabbage with Dashi: A Comforting Japanese Twist

Rolled Cabbage Directions

• Prepare The Cabbage
  Bring a large pot of water to a boil. Remove the core from a whole cabbage and carefully place it in the boiling water. Cook until the outer leaves become pliable and begin to separate, about 2-3 minutes. Using tongs, gently peel off each softened leaf and transfer to cold water. Continue this process, returning the cabbage to the boiling water as needed, until you have 10-12 intact leaves. Pat dry each leaf and trim the thick center rib to make rolling easier.
• Create Flavorful Filling
  In a mixing bowl, combine 280g ground meat (chicken, pork, or a mixture), 1/2 finely diced onion, 1/2 grated carrot, beaten egg, 1/2 teaspoon dashi powder, 2 teaspoons sake, 1/2 teaspoon light soy sauce, salt, pepper, nutmeg, and 1 teaspoon potato starch. Mix thoroughly but gently until all ingredients are well incorporated without overworking the meat, which would make tough rolls.
• Master The Rolling Technique
  Place a cabbage leaf on a work surface with the stem end facing you. Add about 2 tablespoons of filling in the center-bottom of the leaf. Fold the bottom over the filling, then fold in the sides and roll up tightly, similar to rolling a small burrito. The cabbage should completely encase the filling. Repeat with remaining leaves and filling.
• Prepare Cooking Broth
  In a large pot, combine 500ml water with 1 teaspoon hondashi powder, 1 teaspoon kombu dashi powder, 1 tablespoon sake, and 1 1/2 tablespoons light soy sauce. Bring to a gentle simmer, stirring to ensure the dashi powders completely dissolve.
• Arrange For Even Cooking
  Place the cabbage rolls seam-side down in the simmering broth, arranging them in a single layer if possible. If you need to stack them, do so carefully to avoid unwrapping the rolls. Cover the rolls with a drop lid (otoshibuta) or a piece of parchment paper cut to fit the pot with a small hole in the center.
• Simmer With Care
  Cook over medium-low heat for approximately 10 minutes, then reduce to very low heat and continue cooking for 20-25 minutes until the meat is thoroughly cooked and the cabbage is tender. The gentle poaching in flavorful broth infuses the rolls with savory umami while maintaining their delicate structure.
• Serve With Elegance
  Carefully transfer the cabbage rolls to serving bowls, ladling some of the cooking broth over each portion. For added appeal, garnish with finely sliced green onions or a sprinkle of shichimi togarashi (Japanese seven-spice) if desired.