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Japanese cabbage rolls with sesame-miso kefir cream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 pieces
Print the recipe

Ingredients

Cabbage rolls

  • 10 cabbage leaves Choose large, intact leaves.
  • 300 g ground pork
  • ½ onion
  • 1 piece of ginger Choose a piece about 3 cm long.
  • 1 garlic clove
  • 1 egg
  • ½ tsp salt
  • 1 pinch ground pepper

Simmering broth

  • 500 ml dashi Use prepared broth, not concentrate.
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp mirin

Sesame-miso kefir cream

  • 6 tbsp strained kefir cheese Drain 250 g plain milk kefir in the Greek Yogurt Maker in the fridge for about 12 hours, then measure 6 tbsp.
  • 1 tbsp miso
  • 2 tbsp ground sesame seeds Use unsweetened ground roasted white sesame seeds.
  • scallions Thinly slice for garnish; use to taste.

You will need

  • Large pot
  • Colander
  • Knife and chopping board
  • Mixing bowls and small whisk
  • Toothpicks
  • Foil drop lid
  • Food thermometer

Instructions

Prepare and cook the rolls

  • Shave the thick rib of each cabbage leaf thinner. Blanch the leaves one at a time in boiling water for about 1–2 minutes, until soft enough to fold. Drain in a colander and cool until comfortable to handle.
  • Finely chop the onion, ginger and garlic.
  • Stir the pork to loosen it, then mix in the egg, salt, pepper, onion, ginger and garlic until evenly combined and slightly sticky.
  • Divide the filling into 10 equal portions.
  • Place a portion of filling on each leaf. Fold the sides inward and roll the leaf around the filling, then secure with a toothpick.
  • Arrange the rolls seam-side down in a pot that fits them snugly. Add the dashi, sake, soy sauce and mirin, and bring to a boil.
  • Reduce the heat and rest a foil drop lid (foil folded slightly smaller than the pot, laid directly on the rolls) on top. Simmer gently for about 30 minutes without turning the rolls. Check that the cabbage is tender and use a food thermometer to check that the centre of the pork filling reaches 74°C (165°F) for at least 15 seconds. Continue cooking if needed.
  • While the rolls simmer, whisk the kefir cheese, miso and ground sesame seeds together in a clean bowl. Refrigerate until serving.
  • Remove all toothpicks and serve the rolls with their broth. Spoon the kefir sauce over the rolls and scatter with sliced scallions.

Storage and safety

Refrigerate leftover rolls and sauce separately in covered, shallow containers within 2 hours, or within 1 hour if the temperature is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. If the kefir cheese has a shorter storage limit, follow that limit and count any time it was stored before making the sauce. Reheat the rolls to a centre temperature of 74°C (165°F) and bring the broth to a boil. Add the chilled sauce at serving.