Japanese cuisine is categorized into two groups, yoshoku, Western food, and washoku, Japanese food. This recipe is a Japanese adaptation on the European cabbage roll, a yoshoku food. Cabbage is harvested late in the fall often coinciding with deer season- a perfect time of year to combine cabbage and venison into a recipe! As the leaves change and the weather cools, these rolls served in a tomato-based broth will warm you up after a day out in fields and forests.

Japanese-style Venison Autumn Rolls

Ingredients:

• ½ white onion
• 2 garlic cloves (minced)
• ¼ cup green onion (bulbs only)
• 2 Tbsp. extra virgin olive oil (divided)
• 1 head green cabbage (will need 12 cabbage leaves for 1 lb)
• 1 lb. ground venison meat
• 1 Tbsp. all-purpose flour
• ½ Tsp unsalted butter
• chives (for garnish; chopped)

Seasoning for Stuffing

• 1 large egg
• ⅓ cup panko breadcrumbs
• 2 Tbsp. milk
• ⅛ tsp freshly ground black pepper

For Sauce

• 2 bay leaves
• Green onion tops
• 1 clove garlic (minced)
• 2 fresh tomatoes
• ⅛ tsp freshly ground black pepper
• 1 cup chicken or vegetable stock (no salt added)

Instructions (4 servings/ 3 rolls per serving):

• Mince the white onion and garlic clove.
• In a frying pan, heat 1 Tbsp. olive oil on medium heat and sauté onion and garlic until tender, about 4 to 6 minutes.
• Start boiling 2 liters of water. Remove the center core of the cabbage with a knife.
• Completely submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loosen outer cabbage leaves from the pot
  

  cored cabbage being steamed

• Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick center vein at the base of the smaller leaves (upside-down V shape).
• In a large bowl, mix the meat, sautéed onion and garlic, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.
• Mince green onion, use bulb section for meat mixture and top green part for the sauce.
• Add 1 egg, ⅓ cup (20 g) panko, 2 Tbsp. milk, and ⅛ tsp pepper
• Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes.
• Try to divide the mixture into 12 equal parts.
• Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.
  

  adding the meat stuffing mixture to the cabbage leaf and preparing to roll it up

• Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.
• Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.
• In a large pot heat 1 Tbsp. olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.
• Reduce the heat to medium-low. Add 1 teaspoon miso paste, minced green onion tops, ⅛ tsp freshly ground black pepper, and bring it to simmer on medium heat.
• Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Add 1 cup chicken/vegetable broth
• Cover to cook on medium heat. After boiling, lower the heat to medium-low heat and simmer for 30 minutes. Add ½ Tsp butter to give it a little shine and more flavor.
• When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.
  

  venison rolls cooking in the large pot

Optional:

For smaller rolls cut the larger cabbage leaves down the middle where the vein sits and scoop 1 teaspoon of the meat mixture for a fun size roll.