Cabbage Rolls Bento

Cabbage roll dumplings meal prep

Cabbage Rolls Bento

This week, we are making cabbage rolls! Cabbage rolls are dumplings filled with pork and mushrooms wrapped in cabbage, then pan-fried to a perfect crisp. The Potato mochi are also pan-fried and coated a soy mixture sauce for a sweet and savory side dish. This meal prep combines savory cabbage rolls with Isobe-Yaki potato mochi, tamagoyaki, kimchi, and soy cucumber salad for a gluten-free bento box.

Notes

• Cabbage Wraps: Blanch cabbage leaves briefly to soften them without making them too flimsy. For a more flexible wrap, gently cut away the thick white vein at the base of each leaf.

• Even Meat Filling: Use your hands to mix the filling thoroughly, which ensures an even distribution of flavors and a tender texture.

• Meat Substitute: Substitute ground pork with ground beef or ground chicken for variety.

• Adjust Potato Mochi Texture: For a smoother mochi, make sure the potato is fully mashed. Adjust the potato starch and milk as needed for a slightly sticky, cohesive mixture.

Recipe

Yield

• Cabbage Rolls: 9 rolls

• Potato Mochi: 6 patties

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Ingredients

Cabbage Rolls

• 9 Napa cabbage leaves

• 8 oz ground pork

• 4 shiitake mushrooms, minced

• ½ yellow onion, minced

• ½ Tbsp fresh ginger, minced

• 1 Tbsp potato starch

• 1 Tbsp sake

• 2 tsp soy sauce

• ½ tsp salt

Isobe-Yaki Potato Mochi

• Potato Mochi

  • 1 large russet potato

  • 2 Tbsp potato starch

  • 2 Tbsp milk

  • 1 Tbsp butter

  • Nori for wrapping

• Sauce

  • 2 Tbsp soy sauce

  • 2 Tbsp sugar

  • 1 Tbsp mirin

  • 1 Tbsp sake

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Instructions

Cabbage Rolls

1. Blanch Cabbage: Bring a pot of water to a boil. Blanch cabbage leaves for 2 minutes, then transfer them to ice water. Drain and remove the thick white vein from each leaf.

2. Prepare Filling: In a bowl, mix the ground pork, mushrooms, onion, ginger, potato starch, sake, soy sauce, and salt until well combined.

3. Cook Filling: Heat 1 Tbsp oil in a pan over medium heat and cook the pork mixture until browned. Set aside.

4. Assemble Rolls: Place a spoonful of meat mixture on each cabbage leaf. Fold in the sides and roll tightly.

5. Pan-Fry Rolls: Heat another 1 Tbsp oil in the pan over medium heat. Fry each cabbage roll until browned on all sides. Enjoy!

Isobe-Yaki Potato Mochi

1. Prepare Potato: Microwave the potato wrapped in a damp paper towel for 5 minutes or until soft. Cool, peel, and mash.

2. Form Mochi: Mix the mashed potato with potato starch and milk. Form into 6 patties.

3. Fry Patties: Heat oil in a pan over medium heat and fry the patties until golden brown on both sides.

4. Make Sauce: In a small bowl, combine soy sauce, sugar, mirin, and sake. Add to the pan, cook until thickened, then add the patties and coat them in the sauce. Wrap with nori and enjoy.

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Bento Assembly

1. Prepare Containers: Add rice with furikake to each meal prep container.

2. Arrange Ingredients: Add 3 cabbage rolls, tamagoyaki pieces, and potato mochi.

3. Add Sides: Place kimchi and cucumber salad in a separate small container within the bento.

Storage

• Store the bento boxes in the fridge for 3-4 days.

Let me know if you make this bento!