Cheesy Cabbage Roll Katsu

Cheesy Cabbage Roll Katsu

I love cabbage rolls. But you know what is even better than a cabbage roll? A fried cabbage roll katsu filled with cheese.

Cabbage rolls are my top 3 favorite foods of all time. (If you want a normal cabbage roll recipe click here) But so is katsu. If this dish was a telenovela t's if cabbage roll fell hard in love with frying oil but was secretly pregnant with a little cheese from her affair. Hm... I think this description is going south. Let's just talk more about the recipe. This time I made the cabbage roll with ground chicken. I personally find that it has the juiciest and cleanest taste when fried along with the cheese, whereas red meat fillings were too unctuous. But! feel free to use any protein of your choice, you can even make it vegan by subbing the cheese with vegan cheese and using this vegan cabbgae roll recipe here!

Ingredients (Serves 4)

• 8 cabbage leaves 
• 8 string cheese
• Neutral oil to fry 
• 1 cup panko 

Filling

• 250 g ground chicken 
• 50 g onion, chopped (½ onion)
• 1 tsp soy sauce
• 1 tsp mirin (or cooking wine)
• ½ tsp salt 
• ¼ tsp white pepper

Dry Batter

• ¼ cup AP flour 
• 1 tsp salt 

Wet Batter

• ¼ cup AP flour
• 1 tsp salt 
• 1 egg 

Directions

1. Take the outer layers of the cabbage leaves off. 
2. Fill a pot half full of boiling water. Steam the cabbage leaves until soft for about 3-4 minutes. 
3. At this time, prepare the filling mixture by combining it.
4. Remove the cabbage leaves to cool. Pat dry to remove moisture.
5. Cut away the large stems and roll out the cabbage leaves so it’s malleable.
6. Cut the cabbage leaves into approximately 4x6 inches / 10x15 letter size. 
7. Add 1 ½ tbsp of filling to each leave and spread out evenly with a fork.
8. Place a halved string cheese in the center and roll. Make sure the meat is rolled on top of the string cheese to seal it from bursting. 
9. Tuck the sides of the cabbage roll and place it seam side down. 
10. Prepare the rest of the cabbage rolls. 
11. Place in the fridge until the batter is ready. 
12. Prepare the batter in the order of dry, wet, and panko. 
13. Heat neutral oil up to 180 C or 355F. 
14. Toss the cabbage roll in flour, then wet batter, and in the panko. Press the panko firmly but gently on the cabbage roll so it doesn’t come off but retains the fluffiness. 
15. Place the cabbage roll in the oil. Fry for 4 minutes on medium heat or until golden brown. You can also prepare it in advance and double fry for an even crispier shell. 
16. Place the fried cabbage roll cats in a lined tray to drip off the excess oil. 
17. Serve with rice and curry or tonkatsu sauce.

Cheesy Cabbage Roll Katsu

3 from 24 votes

Recipe by Doobydobap Course: Dinner, SnackCuisine: Fusion, Korean

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Because what's better than a cabbage roll? A cheesy fried cabbage roll.

Ingredients

• 8 cabbage leaves

• 8 string cheese

• Neutral oil to fry

• 1 cup panko

• Filling

• 250 g ground chicken

• 50 g onion, chopped (½ onion)

• 1 tsp soy sauce

• 1 tsp mirin (or cooking wine)

• ½ tsp salt

• ¼ tsp white pepper

• Dry Batter

• ¼ cup AP flour

• 1 tsp salt

• Wet Batter

• ¼ cup AP flour

• 1 tsp salt

• 1 egg

instructions

• Take the outer layers of the cabbage leaves off. 
• Fill a pot half full of boiling water. Steam the cabbage leaves until soft for about 3-4 minutes. 
• At this time, prepare the filling mixture by combining it.
• Remove the cabbage leaves to cool. Pat dry to remove moisture.
• Cut away the large stems and roll out the cabbage leaves so it’s malleable.
• Cut the cabbage leaves into approximately 4x6 inches / 10x15 letter size. 
• Add 1 ½ tbsp of filling to each leave and spread out evenly with a fork.
• Place a halved string cheese in the center and roll. Make sure the meat is rolled on top of the string cheese to seal it from bursting. 
• Tuck the sides of the cabbage roll and place it seam side down. 
• Prepare the rest of the cabbage rolls. 
• Place in the fridge until the batter is ready. 
• Prepare the batter in the order of dry, wet, and panko. 
• Heat neutral oil up to 180 C or 355F. 
• Toss the cabbage roll in flour, then wet batter, and in the panko. Press the panko firmly but gently on the cabbage roll so it doesn’t come off but retains the fluffiness. 
• Place the cabbage roll in the oil. Fry for 4 minutes on medium heat or until golden brown. You can also prepare it in advance and double fry for an even crispier shell. 
• Place the fried cabbage roll cats in a lined tray to drip off the excess oil. 
• Serve with rice and curry or tonkatsu sauce.

Recipe Video

Notes

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