Cabbage and Cheese Pork Rolls Recipe: A Flavorful Way to Eat More Veggies!

🥬 Cabbage and Cheese Pork Rolls

This recipe is a lifesaver when you have a whole head of cabbage to use! By salting the cabbage, we reduce its volume, allowing you to pack a surprising amount of vegetables into a small amount of meat. Using sweet, soft spring cabbage makes this dish especially tender and flavorful.

🥢 Why This Recipe Works

• Volume Control: Rubbing the cabbage with salt makes it easier to roll and allows you to eat more fiber in one sitting.
• Shabu-Shabu Style Pork: Using very thin (2mm) pork ensures the rolls cook quickly and stay tender.
• The Secret Sauce: Using a classic Japanese yakiniku sauce, like Ebara, provides a rich, complex flavor with zero effort.

🛒 Ingredients (Serve 2)

• Thinly Sliced Pork (Shabu-shabu style): 200g
• Cabbage: 200g
• Salt: 4g (for prepping cabbage)
• Pizza Cheese (Shredded): 50g
• Pepper: To taste
• Wheat Flour (or “Cooking Flour”): 18g
• Oil: 9g
• Steak Sauce (Yakiniku Sauce): 60g
• Water: 50g

🍳 Cooking Instructions

1. Prep the Cabbage: Thinly shred the cabbage (about 1.3mm strips). Sprinkle with salt and let it sit for 10 minutes. Squeeze tightly to remove as much excess water as possible.
2. Assemble: Lay the thinly sliced pork out on a cooking sheet. Spread the cabbage (which has been squeezed tightly to reduce bulk) evenly across the pork slices.
3. The Filling: Place the cheese in a single horizontal row on top of the cabbage, parallel to the direction you will be rolling. This ensures that the cheese is distributed evenly when you slice the rolls later. Sprinkle with pepper and roll the pork tightly from the side closest to you.
4. Coat: Lightly dust the outside of the pork rolls with flour.Tip: I recommend “Cooking Flower” (non-sticky flour) for a clean, easy coating!
5. Sear: Heat oil in a frying pan and fry the rolls. Once browned on all sides, pour in the steak sauce and toss to coat the rolls thoroughly.
6. Rest & Cut: Remove from the pan and let them cool slightly. Cut into 8 equal pieces.
7. The Glaze: Add water to the remaining sauce in the pan and heat over low heat. Simmer until it reaches your desired thickness, then pour it over your sliced rolls.

📊 Nutrition Facts (Per Serving)

📖Read the Japanese version of this article here! [キャベツの大量消費に！豚肉のキャベツチーズ巻きレシピ｜エバラのタレでパパッと絶品おかず]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!