Stuffed Nappa Cabbage - Japanese Cooking 101

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provide a similar flavor.

Peel off the napa cabbage leaves, ensuring they are a decent size for wrapping.

Microwave the napa cabbage leaves for about 4 to 5 minutes until soft and cool completely.

Chop the green onions very thinly and slice the ginger root thinly, then set aside.

Chop the brown onion finely and slice off the thick white parts of the napa cabbage leaves if they are too thick, then chop finely.

In a bowl, combine the ground pork, chopped onion, chopped cabbage, panko, egg, and salt, and mix very well.

Divide the mixture into eight portions and shape each portion into oblong balls using your hands.

Wrap each meatball with a napa cabbage leaf, tucking the end of the leaf under to secure it.

Place the cabbage-wrapped meatballs in a pot that can accommodate all eight pieces.

Pour the dashi stock into the pot and heat it over medium heat, cooking for 10 minutes covered with parchment paper.

Add the sliced ginger, soy sauce, sake, and mirin to the pot and cook for another 10 minutes, basting the stuffed cabbage with the soup from time to time, and adjust salt to taste.

Serve with sliced green onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens