Stuffed Cabbage Rolls with Teriyaki Glaze by @itsuofficial

35 min

2 servings

🍗

250 g

Ground chicken

🧅

0.5

White onion

🥕

1

Carrot

🥬

1

Chinese cabbage

🫚

Ginger

🥢

3 tbsp

Soy sauce

🍶

2 tbsp

Mirin

🫘

4 tbsp

Teriyaki sauce

🫗

1 tsp

Sesame oil

💧

3 tbsp

Water

🧂

Salt

🍚

Rice

  1. Step
    • Chinese cabbage

    Separate the outer leaves of the Chinese cabbage and thoroughly wash them.

  2. Blanch
    • Chinese cabbage
    • Salt
    • Water

    Blanch the cabbage leaves for 20 seconds in salted boiling water and immediately remove.

  3. Sauté
    • Chinese cabbage
    • White onion
    • Carrot

    Saute the diced cabbage core with the onion, carrot and ginger on medium heat.

  4. Add
    • Ground chicken
    • Soy sauce
    • Mirin

    After 3 minutes, add the ground meat, season with half of the sauce mix, and cook for 10 minutes.

  5. Pat
    • Chinese cabbage
    • Ground chicken

    Pat the blanched cabbage leaves dry and add 1.5 tbsp of the meat mixture to each.

  6. Roll
    • Chinese cabbage
    • Ground chicken

    Roll each leaf tightly, tucking the sides in like a burrito, and repeat until all the filling is used.

  7. Fry
    • Sesame oil
    • Teriyaki sauce
    • Chinese cabbage

    Fry the cabbage rolls in a bit of sesame oil, then add the remaining sauce, with more teriyaki if needed.

  8. Baste
    • Teriyaki sauce
    • Chinese cabbage

    Baste the cabbage rolls until the teriyaki has thickened.

Stuffed Cabbage Rolls with Teriyaki Glaze by @itsuofficial

35 min

2 servings

🍗

250 g

Ground chicken

🧅

0.5

White onion

🥕

1

Carrot

🥬

1

Chinese cabbage

🫚

Ginger

🥢

3 tbsp

Soy sauce

🍶

2 tbsp

Mirin

🫘

4 tbsp

Teriyaki sauce

🫗

1 tsp

Sesame oil

💧

3 tbsp

Water

🧂

Salt

🍚

Rice

Preparation Steps

  1. Step 1/8

    Separate the outer leaves of the Chinese cabbage and thoroughly wash them.

    🥬Chinese cabbage
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Blanch the cabbage leaves for 20 seconds in salted boiling water and immediately remove.

    🥬Chinese cabbage
    🧂Salt
    💧Water
    🥢Tongs

  3. Step 3/8

    Saute the diced cabbage core with the onion, carrot and ginger on medium heat.

    🥬Chinese cabbage
    🧅White onion
    🥕Carrot
    🫚Ginger
    🔪Knife
    🪵Cutting board
    🧀Grater

  4. Step 4/8

    After 3 minutes, add the ground meat, season with half of the sauce mix, and cook for 10 minutes.

    🍗Ground chicken
    🥢Soy sauce
    🍶Mirin
    🫘Teriyaki sauce
    🫗Sesame oil
    💧Water
    🥣Mixing bowl

  5. Step 5/8

    Pat the blanched cabbage leaves dry and add 1.5 tbsp of the meat mixture to each.

    🥬Chinese cabbage
    🍗Ground chicken

  6. Step 6/8

    Roll each leaf tightly, tucking the sides in like a burrito, and repeat until all the filling is used.

    🥬Chinese cabbage
    🍗Ground chicken

  7. Step 7/8

    Fry the cabbage rolls in a bit of sesame oil, then add the remaining sauce, with more teriyaki if needed.

    🫗Sesame oil
    🫘Teriyaki sauce
    🥢Soy sauce
    🍶Mirin
    💧Water
    🥢Tongs

  8. Step 8/8

    Baste the cabbage rolls until the teriyaki has thickened.

    🫘Teriyaki sauce
    🥢Tongs

Composition

Ingredients

Types

Meat, Vegetables, Spices, Condiments, Oils, Liquids, Grains

Ingredients

Ground chicken, White onion, Carrot, Chinese cabbage, Ginger, Soy sauce, Mirin, Teriyaki sauce, Sesame oil, Water, Salt, Rice

Notes

Ground chicken (ground meat, chicken used here), White onion (diced), Carrot (small, diced), Chinese cabbage (large, outer leaves separated, core diced and used in the filling), Ginger (thumb-sized piece, grated), Soy sauce (part of the sauce mix), Mirin (part of the sauce mix), Teriyaki sauce (itsu teriyaki sauce, part of the sauce mix, more may be added later if needed), Sesame oil (part of the sauce mix, a bit, for frying the cabbage rolls), Water (part of the sauce mix), Salt (for the blanching water), Rice (to serve the cabbage rolls over)

Allergens

Gluten, Soy, Sesame

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

420 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 22g, Fat: 22g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1450mg, Potassium: 550mg, Calcium: 90mg, Iron: 2mg

Vitamins

Vitamin A: 350µg, Vitamin C: 35mg, Vitamin K: 60µg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Grater, Tongs, Pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@itsuofficial

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Saucy, Glossy

Flavors

Umami, Savory, Sweet, Gingery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 3 days (store in an airtight container,refrigerate within 2 hours of cooking,reheat thoroughly before serving), freezing : 2 months (freeze in an airtight container once fully cooled,thaw in the fridge before reheating)