• 6 large cabbage leaves
  • 250 gr minced meat
  • 150 gr of mushrooms
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 tbsp of sunflower oil
  • 2 tbsp of soy sauce
  • 1 tsp of honey

Dressing ingredients

  • 1 small can tomato sauce
  • 6 tomatoes in wedges
  • 1 tbsp sugar
  • 2 tbsp vinegar
  • 1/2 cup water
  • 2 tbsp cornstarch (mixed with 1/4 cup cold water)

Author of this recipe

Love My Salad

Love My Salad

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Delicious and savoury Japanese stuffed cabbage rolls served in a tomato based sauce.

Total votes: 514


Wash cabbage leaves and remove tough stems from the bottom. Bring water to a boil and cook leaves for 3 to 4 minutes until softened. Drain well and set aside.
Cut mushrooms in slices.
Heat oil in a skillet and fry onions for about 2 minutes, then add the garlic for about 2 minutes and add minced meat, steer until the meat is cooked.
Add soy sauce and honey and mix all together.
Mix well and divide into 6 portions. Place a portion of the mixture onto the center of each cabbage leaf. 
Roll the leaf around the filling. Fasten the rolls with toothpicks. Place in a baking sheet.
For the sauce, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water; add the cornstarch and mix well and heat untill the sauce is thicknend,  cover the rolls with the sauce.
Bake in the preheated oven for about 20 minutes (180 degrees). 

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