Serves 4 as a main course or 8 as an appetizer
1 head green cabbage, outer layer of leaves discarded
5 green onions, including tender green tops, thinly sliced
2 slices white bread, torn into small pieces
1/4 pound shrimp, peeled, deveined and chopped into small pieces
1/4 pound ground pork
11/2 teaspoons ginger juice (see note)
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon ground pepper
1 tablespoon sake
5 cups reduced-fat, low-sodium canned chicken broth
1/4 cup tomato ketchup
5 tablespoons mayonnaise
Fill a large pot three-fourths full of water and bring to a boil. Add the cabbage, submerging it in the water. When the water returns to a boil, remove the cabbage from the pot with tongs and place it in a colander to drain. Reserve 5 tablespoons of the boiling water for the sauce (you may not use all of it).
When the cabbage is cool enough to handle, carefully peel away the leaves without tearing them. As the leaves are removed, place them on paper towels to absorb the excess water. You will need 8 large leaves without rips, tears or heavy spines. If you can salvage more leaves, do so, in case you have extra filling.
In a bowl, combine the green onions, bread, shrimp, pork, ginger juice, 1/2 teaspoon salt, pepper, and sake. Using your hands, mix the ingredients together until evenly distributed.
In a large saucepan, heat the chicken broth over medium-high heat. While the broth is heating, prepare the rolls: Position a leaf with the stem facing you. Place 2 to 3 tablespoons of the filling in the middle of the leaf, bring the edge nearest you over the filling to cover it, fold in both sides, and then roll up the leaf. Secure the roll with a toothpick, being careful not to tear the cabbage leaf. Repeat to make 7 more rolls.
At this point, the broth should be at a slow boil. Carefully add the cabbage rolls to the pan. They usually fit in a single layer, with just 1 or 2 rolls on top. Cover the pan with a drop-lid (see note below), and cook until the cabbage leaves are very tender but not disintegrating, 30 to 35 minutes. To test, prod a roll or two with a fork or chopstick; the leaf should be very easily pierced. Taste the broth and season with salt if needed.
In a small bowl, stir together the ketchup, 3 tablespoons of the reserved cabbage cooking water, and the mayonnaise until well combined. If you have ended up with extra filling and the leaves to wrap it, you will want the remaining 2 tablespoons water for mixing up extra sauce.
To serve, place 2 cabbage rolls in a shallow bowl, add broth to each bowl to reach about halfway up the sides of the rolls, and drizzle with the sauce. (Or, if you want to the serve the rolls as appetizers, divide the rolls, broth and sauce among 8 bowls.) Serve immediately.
Note: To extract ginger juice, you don’t need to peel the ginger. Simply grate it and then squeeze the pulp in your hand to release the juice. A 31/2-inch piece of fresh ginger yields about 2 teaspoons juice.
Note: Known as an “otoshi-buta,” a drop-lid has a small wooden handle and fits just inside of a pot rim. It floats directly on the simmering foods, keeping them from moving around, helping to spread the flavors of the liquid evenly, and preventing the liquid from cooking away.
Amy Kaneko, “Let’s Cook Japanese Food!”
