Japanese Style Roll Cabbage

Delicious and flavorful Japanese style roll cabbage simmered in a light tomato flavored sauce make for a perfect Japanese recipe to serve for dinner any day of the week!

My family has been making Japanese style cabbage rolls for as long as I can remember and since it’s such a healthy and hearty dish, my mom made it quite often!

Japanese style roll cabbage being cut into with a knife.

Also, when I was pregnant and had gestational diabetes, these cabbage rolls were a lifesaver and a regular dish on the weekly menu.

Although this dish may seem slightly labor intensive, it really isn’t hard to do at all (just watch the video)!

After boiling a head of cabbage until softened, the leaves come off quite effortlessly.

Then just take a couple of tablespoons of pork mixture, rolling the cabbage and secure with a toothpick and throw it into a tomato sauce!

The tomato based sauce is also quite simple to make by cooking butter, tomatoes, garlic and soy sauce together.  Finishing off with some chicken broth and simmering.

And after 25-30 minutes, you have yourself a perfect dinner that’s healthy and hearty!   Easy peasy!

What is Japanese style roll cabbage?

While many cultures have their own version of cabbage rolls or stuffed cabbage, Japanese style cabbage rolls, are typically made with a mixture of ground pork and beef, then simmered in a light tomato broth.

Boiled cabbage leaves for cabbage rolls on a white plate.

Why do you use ground pork for roll cabbage?

Typically, Japanese roll cabbage contains a mixture of ground pork and beef however, I prefer just ground pork because it makes the cabbage softer and juicer.

Why do you boil the cabbage when making Japanese roll cabbage?

Boiling the cabbage makes removing the leaves easily and without tearing.  A quick tip that I have included in the instructions is to cut the core out of the cabbage prior to cooking.  That way the leaves come off effortlessly after softened.  Just be careful when handling the knife because you have to crave at an odd angle.

Japanese style cabbage rolls inside a pot before cooking

How do you make Japanese roll cabbage low carb friendly?

We don’t!  This recipe is naturally a very low carb dish.  The only notable carbs you will find are from cabbage and tomatoes.  Also, some people use ketchup, but we eliminated that replaced it with some diced tomatoes.

Japanese style roll cabbage being cut into with a knife, top down shot.

What other Japanese recipes can I try?

Now, let’s get some Japanese Style Roll Cabbage ready for your next meal!

  • Prepping Time 10M
  • Cooking Time 25-30M
  • Total Time 35M
  • Net Carb/Serv ~2g
  • Servings 6

Ingredients

Cabbage Rolls

  • 1 Head Cabbage
  • 1 lb Ground Pork (or you can use 50/50 ground beef and pork)
  • 1 Egg
  • 1 tbsp Half and Half
  • 1 Garlic Clove
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • Toothpicks

Sauce

  • 2 tbsp Butter
  • 1 tsp Soy Sauce
  • 14.5 oz Diced Tomatoes
  • 1 Cup Chicken Broth
  • 1 Garlic Clove

Directions

1) Gather all the ingredients.

2) Grate 2 garlic with a grinder or a garlic press.  Set aside.

3) Use a knife to crave the end/stem of the cabbage out as shown below.  In a large pot, submerge the whole cabbage head end/stem side down into boiling water for 3-5 minutes or until cabbage leaves are soft.  Carefully remove cabbage head from the water and peel off cabbage leaves.  Set aside.

4) In a large mixing bowl, add ground pork, beaten egg, half and half, 1/2 of the grated garlic, salt and black pepper and mix well.

5) Lay cabbage leaves on a flat surface.  Place ~3 tablespoons of meat mixture at the base of cabbage, tuck in the sides of the leaf as shown below and roll the cabbage up tightly.  Horizontally toothpick to secure.

6) In a large stovetop pot, melt butter over medium heat.  Once the butter is melted, add diced tomatoes, the remaining grated garlic, Soy Sauce and mix well.

7) Place cabbage rolls side by side in rows as shown below.  Then add chicken broth and cover.  Simmer low to medium heat for 25-30 minutes.

8) Transfer to a serving bowl, remove toothpicks and pour the excess liquid over roll cabbage.  Enjoy!

Hope you enjoy your Japanese Style Roll Cabbage!

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More Recipes

Japanese style roll cabbage topped with fresh parsley served in a white bowl.

Japanese Style Roll Cabbage

Delicious and flavorful Japanese style cabbage rolls simmered in a light tomato flavored sauce make for a perfect Japanese recipe to serve for dinner any day of the week!
5 from 6 votes
Course: dinner, Main Course
Cuisine: Asian American, Asian Fusion, Worldwide
Keyword: Japanese dinner recipes, Japanese roll cabbage
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Print Recipe
Calories: 262kcal

Ingredients

Cabbage Rolls

  • 1 Head Cabbage
  • 1 lb Ground Pork or you can use 50/50 ground beef and pork
  • 1 Egg
  • 1 tbsp Half and Half
  • 1 Clove Garlic
  • 1 tsp Salt
  • 1/8 tsp Black Pepper

Sauce

  • 2 tbsp Butter
  • 1 tsp Soy Sauce
  • 14.5 oz Diced Tomatoes
  • 1 Cup Chicken Broth
  • 1 Clove Garlic

Instructions

  • Gather all the ingredients.
  • Grate 2 garlic with a grinder or a garlic press. Set aside.
  • Use a knife to crave the end/stem of the cabbage out as shown below. In a large pot, submerge the whole cabbage head end/stem side down into boiling water for 3-5 minutes or until cabbage leaves are soft. Carefully remove cabbage head from the water and peel off cabbage leaves. Set aside.
  • In a large mixing bowl, add ground pork, beaten egg, half and half, 1/2 of the grated garlic, salt and black pepper and mix well.
  • Lay cabbage leaves on a flat surface. Place ~3 tablespoons of meat mixture at the base of cabbage, tuck in the sides of the leaf as shown below and roll the cabbage up tightly. Horizontally toothpick to secure.
  • In a large stovetop pot, melt butter over medium heat. Once the butter is melted, add diced tomatoes, the remaining grated garlic, Soy Sauce and mix well.
  • Place cabbage rolls side by side in rows as shown below. Then add chicken broth and cover. Simmer low to medium heat for 25-30 minutes.
  • Transfer to a serving bowl, remove toothpicks and pour the excess liquid over roll cabbage. Enjoy!

Video

Nutrition

Calories: 262kcal | Carbohydrates: 3g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 772mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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