Miso Butter Braised Cabbage Rolls
These Miso Butter Braised Cabbage Rolls are the ultimate cozy dinner with a flavor-packed twist. Tender cabbage leaves are filled with a gingery chicken and rice mixture and braised in a silky miso butter sauce for a meal that's deeply savory and downright crave-worthy.
Servings: 5
Equipment
- Large pot
- Mixing bowl
- Small saucepan
- Oven-safe sauté pan with fitted lid (or 11x7-inch baking dish)
Ingredients
- 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. each kosher salt and black pepper
- Toasted sesame seeds for garnish optional
Miso Butter Sauce
- 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)
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 pot lid so it doesn’t float. (If your pot is not tall enough to fit the entire head of cabbage, cook for 2 minutes on each side, turning with a pair of tongs.) Place the cabbage in a colander and set 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. (The leaves should be tender and pliable.) At the base of each stem, cut a triangle to remove the thickest part of the leaf. Lay the cabbage leaves on a clean dish towel to dry.Preheat the oven to 375ºF.
- Prepare Filling. In a large bowl, combine ground chicken (or turkey), rice, scallions, garlic, ginger, tamari, sesame oil, salt, and black pepper. Mix well to combine.
- Stuff Cabbage Leaves. Use a 1/2 cup measuring cup to scoop 1/2 cup of filling and empty it onto the center of each cabbage leaf. Fold all of the sides in, and place the roll seam-side down in an oven-safe sauté pan or baking dish.[Note: If your cabbage is large (3 to 4 lbs.) the 5 outermost leaves should be large enough to hold all of the filling. If you're working with a smaller cabbage (2 to 3 lbs.), you may need to use 6 leaves and only stuff them with 1/3 cup filling.]
- Prepare Miso Butter Sauce. Heat butter in a small saucepan over medium-low heat. Once melted, add miso paste and broth, whisking to combine. Increase heat to medium and continue whisking until the sauce is nicely emulsified. (If you have a handheld frother or emulsion blender on hand, either tool can help further emulsify the sauce.) Remove from heat and stir in fresh lemon juice.Pour sauce over the stuffed cabbage leaves in pan. Cover and bake for 30 minutes. Uncover, spoon sauce over cabbage rolls again, and place pan back in the oven. Bake for 15 more minutes, uncovered, until the sauce is bubbly and cabbage rolls are tender when pierced with a fork.Let rest for 5 minutes before serving. Serve rolls with extra sauce spooned overtop.
Notes
- What to do with leftover cabbage: Slice the remaining cabbage and sauté it in olive oil with a little garlic and salt for an easy side dish. You can also add it to soups and stews, fried rice, stir-fries, or egg scrambles.
- Make-Ahead: The filling can be made 1 day in advance. Just keep refrigerated in an airtight container until ready to use. You can also fully prep the rolls (boil the cabbage, prepare the filling, and stuff the rolls) up to 24 hours in advance. Cover and keep refrigerated until ready to bake.
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- Reheat: You can rewarm individual portions in the microwave in a pinch, however the rolls and sauce are best reheated in the oven.
Nutrition
Serving: 1roll with sauce | Calories: 309kcal | Carbohydrates: 15g | Protein: 21g | Fat: 19g | Saturated Fat: 7.5g | Sodium: 1201mg | Fiber: 1g | Sugar: 3g