Description
Delicious Miso Butter Braised Cabbage Rolls filled with a savory mixture of ground chicken, rice, and aromatic seasonings, gently baked in a rich miso butter sauce for a flavorful and comforting meal perfect for any occasion.
Ingredients
Cabbage Rolls
- 1 large head green cabbage (about 3 to 4 lbs.)
- 1 lb. ground chicken or turkey
- 1 cup cooked long-grain white rice (such as jasmine rice)
- 1/2 cup thinly sliced scallions (green onion)
- 2 garlic cloves, minced
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. lower-sodium tamari (or soy sauce)
- 2 tsp. toasted sesame oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Sauce and Garnish
- 1/4 cup unsalted butter
- 1/4 cup white miso paste
- 1 cup lower-sodium chicken or vegetable broth
- 1 Tbsp. fresh lemon juice (from 1 lemon)
- Toasted sesame seeds for garnish (optional)
Instructions
- Boil Cabbage: Bring a large pot of water to a boil. Add the entire head of cabbage and cook for 3 minutes, holding the cabbage down with a lid so it doesn’t float. If the pot is not tall enough, cook for 2 minutes on each side by turning with tongs. Drain and set cabbage aside until cool enough to handle.
- Assemble Cabbage Leaves: Slice the stem off the bottom of the cabbage and gently remove the 5 to 6 outermost leaves, which should be tender and pliable. Cut a triangle at the base of each stem to remove the thickest part and lay leaves on a clean towel to dry. Preheat the oven to 375ºF (190ºC).
- Prepare Filling: In a large bowl, combine ground chicken or turkey, cooked rice, scallions, minced garlic, grated ginger, tamari, toasted sesame oil, kosher salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff Cabbage Leaves: Using a 1/2 cup measuring cup, scoop filling and place it onto the center of each cabbage leaf. Fold all sides in and place the roll seam-side down in an oven-safe sauté pan or baking dish. For smaller cabbages, use 6 leaves with 1/3 cup filling each as needed.
- Prepare Miso Butter Sauce: In a small saucepan, melt unsalted butter over medium-low heat. Add white miso paste and chicken or vegetable broth, whisking to combine. Increase heat to medium and whisk until the sauce emulsifies and thickens slightly. Optionally, use a handheld frother or emulsion blender to enhance emulsification. Remove from heat and stir in fresh lemon juice.
- Bake Cabbage Rolls: Pour the miso butter sauce over the stuffed cabbage leaves in the pan. Cover the pan and bake for 30 minutes at 375ºF. Uncover, spoon some sauce over the rolls again, and bake uncovered for an additional 15 minutes until the sauce is bubbly and the cabbage rolls are tender when pierced with a fork.
- Rest and Serve: Let the cabbage rolls rest for 5 minutes before serving. Garnish with toasted sesame seeds if desired and spoon extra sauce over the rolls for enhanced flavor.
Notes
- If your cabbage is smaller in size, use 6 cabbage leaves and reduce the filling per leaf to 1/3 cup for easier rolling.
- Using lower-sodium tamari and broth helps control the salt level while maintaining flavor.
- For a vegetarian version, substitute ground chicken with plant-based ground meat and use vegetable broth.
- To further emulsify the sauce, a handheld frother or emulsion blender works great for a silky texture.
- Make sure cabbage leaves are pliable to prevent tearing during rolling; the boiling step is essential.
