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Norm Matthews

Norm Matthews

1 hour ago, zend said:

 

Hi Norm, 

 

Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand?

 

The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise. 

 

Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.

I used regular green fresh cabbage and boiled it to soften the leaves. I had not seen a cabbage roll recipe that did not use rice, well excpt one used barley, but I did a search and found quite a few.  To see the recipe, click on the normmatthewsblogspot link at the end of this post.

Norm Matthews

Norm Matthews

1 hour ago, zend said:

 

Hi Norm, 

 

Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand?

 

The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise. 

 

Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.

I used regular green fresh cabbage and boiled it to soften the leaves. I had not seen a cabbage roll recipe that did not use rice, well excpt one used barley, but I did a search and found quite a few.  To see the recipe, click on the link at the end of this post.

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