Unwrapped cabbage rolls in tomato sauce

4.9 17 ratings

Total time 1 h 5 mins

20 mins preparation time

45 mins cooking time

Craving cabbage rolls but short on time? These delicious, unwrapped rolls may be your answer. Inspired by classic cabbage rolls, they combine white cabbage, minced chicken, rice and mushrooms for a quick, satisfying meal.

Ingredients

2 portion(s)

Cabbage rolls:

small onion

100 g

button mushrooms

2 tbsp

rapeseed oil

170 g

white cabbage

150 g

cooked basmati rice

200 g

minced chicken or turkey

medium egg

4 tbsp

Kikkoman Panko - Japanese style crispy bread crumbs

garlic cloves

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

dried marjoram

 ⅓ tsp

black pepper

 ⅓ tsp

salt

Additional:

4 tbsp

Kikkoman Panko - Japanese style crispy bread crumbs

3 tbsp

rapeseed oil

Tomato sauce:

125 ml

tomato passata

100 ml

water

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

whipped cream

2 tsp

sugar

1 tsp

herbes de Provence

1 tsp

dried basil

2 pinch

of black pepper

Garnish:

1 handful

of fresh basil leaves

2 tbsp

chopped parsley

2 slices

of wheat bread

Nutritional facts (per portion):3,586 kJ / 857 kcal

39 gFat

38 gProtein

83 gCarbohydrates

Preparation

Step 1

1  small onion – 100 g button mushrooms – 2 tbsp rapeseed oil – 170 g white cabbage – 150 g cooked basmati rice – 200 g minced chicken – 1  medium egg – 4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 2  garlic cloves – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp dried marjoram – 0.33 tsp black pepper – 0.33 tsp salt

Chop the garlic. Finely dice the onion, grate the mushrooms and fry them in heated oil in a pan. Leave to cool and transfer to a bowl. Shred the cabbage in a food processor and add it to the bowl. Add the rice, meat, egg, Kikkoman Panko, garlic, Kikkoman Soy Sauce and spices. Mix until well combined.

Step 2

4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 3 tbsp rapeseed oil

Form 6 patties from the mixture in Step 1 and coat them with Kikkoman Panko. Heat the oil in a pan and fry the patties on both sides until golden brown. Place the patties in a baking dish.

Step 3

125 ml tomato passata – 100 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp whipped cream – 2 tsp sugar – 1 tsp herbes de Provence – 1 tsp dried basil – 2 pinch of black pepper

Mix the tomato passata with water, Kikkoman Soy Sauce, cream, sugar, herbs and spices. Pour the prepared sauce over the cabbage patties and place the dish in a preheated oven at 180 °C (top and bottom heat). Cover and bake for 30 minutes, then uncover and bake for a further 15 minutes.

Step 4

1 handful of fresh basil leaves – 2 tbsp chopped parsley – 2 slices of bread

Place the cabbage rolls on a plate, pour the sauce over them and add the basil leaves and chopped parsley. Serve with a slice of bread.

Tip:

You can replace the chicken with minced pork or beef.

Recipe-ID: 1381

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Panko - Japanese style crispy bread crumbs

1 small onion – 100 g button mushrooms – 2 tbsp rapeseed oil – 170 g white cabbage – 150 g cooked basmati rice – 200 g minced chicken – 1 medium egg – 4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 2 garlic cloves – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp dried marjoram – 0.33 tsp black pepper – 0.33 tsp salt

4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 3 tbsp rapeseed oil

Form 6 patties from the mixture in Step 1 and coat them with Kikkoman Panko. Heat the oil in a pan and fry the patties on both sides until golden brown. Place the patties in a baking dish.

125 ml tomato passata – 100 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp whipped cream – 2 tsp sugar – 1 tsp herbes de Provence – 1 tsp dried basil – 2 pinch of black pepper