Photo: Mustard-flavored Rolled Cabbage with Rice

Lock in the umami of the vegetables

Cooking time
60 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

4 leaves

20 g (3/4 oz.)



30 g (1 oz.)

1/2 clove

1/2 clove

as desired

10 g (1/3 oz.)

20 g (3/4 oz.)

180 ml (3/4 US cup)

a dash

as needed


400 ml (1-3/4 US cups)

2 tsp

1 Tbsp

1 tsp

2 tsp


  1. Add a dash of salt (not included in ingredients) to plenty of boiling water, then parboil the cabbage. Cool in a colander and thinly slice the core.
  2. Chop the carrot, bell pepper, mushrooms, onion, garlic and ginger, and minced the parsley. Finely crush the peanuts.
  3. Heat the butter in a frying pan and saute the rice. When the rice becomes translucent, add (2) and sprinkle with salt and pepper and saute further.
  4. When everything is mixed together well, remove from heat. When cool, divide into 4 equal parts. Gently wrap the rice with cabbage and close them with toothpicks.
  5. Boil (A) in a small pot or frying pan, place the closed ends of (4) facing down, cover with a drop lid and simmer for about 15-20 minutes.