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 cabbage rolls for as long as I can remember and since it’s such a healthy and hearty dish, we make it quite often.

These Asian cabbage rolls are packed with flavor and perfect for a low carb, or keto friendly diet. Follow along and learn how to make the best Japanese rolled cabbage recipe!

Japanese style roll cabbage being cut into with a knife.

What are Japanese cabbage rolls?

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

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.

Are cabbage rolls a healthy meal?

These Japanese cabbage rolls are very healthy, low carb and sugar free. A perfect meal that’s low in carbs and packed with flavor.

Japanese style cabbage rolls inside a pot before cooking.

What ingredients do I need to make pork cabbage rolls?

  • Cabbage -one whole cabbage head with the core cut out and boiled until leaves are tender and easy to peel.
  • Ground Pork – or you can use 50/50 ground beef and pork.
  • Egg – mixed into the ground meat to help bind it together.
  • Half and Half – can substitute with milk.
  • Garlic Clove – grated using a hand grater.
  • Salt – table salt or sea salt.
  • Black Pepper – pre-ground or fresh
  • Toothpicks – these are used to hold the cabbage leaves together for cooking.
  • Butter – 100 percent pure butter.
  • Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos.
  • Diced Tomatoes – canned diced tomatoes in tomato juice.
  • Chicken Broth – gives the cabbage rolls depth of flavor, rather than just cooking them in water.

How do you make Japanese cabbage rolls?

Mix all meat mixture ingredients, and boil head of cabbage until leaves are easily removed.

Roll meat mixture into cabbage leaf and secure with toothpick.

Cook in the sauce ingredients until cabbage rolls are cooked thoroughly and the cabbage is tender.

How long do you cook cabbage to make cabbage rolls?

Cabbage rolls are fully cooked in about 25-30 minutes.

What kind of cabbage to use for rolled cabbage?

Use savoy cabbage which will give you nice big leaves to work with and make rolling easier.

Boiled cabbage leaves for cabbage rolls on a white plate.

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

Boiling the cabbage makes removing the leaves easy and without tearing.

A quick tip that I have included in the instructions is to cut the core out of the cabbage before cooking. That way the leaves come off effortlessly after softening.

What is the nutrition information for this rolled cabbage recipe?

  • 262 Calories
  • 3g Carbohydrates
  • 1g Fiber
  • 15g Protein
  • 21g Fat
  • 93mg Cholesterol
  • 772mg Sodium
  • 398mg Potassium
  • 44mg Calcium
  • 2mg Iron
  • 252ui Vitamin A
  • 10mg Vitamin C

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

Looking for other slow cooked Japanese recipes?

Now, let’s get making this Japanese Style Roll Cabbage recipe!

  • 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.

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 healthy recipe to serve for dinner any day of the week!
4.82 from 11 votes
Course: dinner, Main Course
Cuisine: Asian American, Asian Fusion, Worldwide
Keyword: Asian cabbage rolls, Japanese cabbage rolls, pork cabbage rolls, rolled cabbage recipe
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.

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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