Cabbage Roll Recipe

AJI-NO-MOTO® Umami Seasoning


  • 1 kilo (1000g) Cabbage, boiled drained
  • 1/2 cup (109g) Shitake mushroom, soaked, sliced
  • 1/4 cup (49g) Red onion, minced
  • 1 cup (250g) Carrots, minced
  • 1 cup (250g) Pork, ground
  • 1/2 teaspoon (2.5g) Salt, rock
  • 1 teaspoon (1g) Pepper
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 teaspoon (2.5ml) Fish sauce
  • 1/2 cup (125ml) Water


  1. BLANCH. In a stockpot add water and bring to a boil. Add cabbage to the boiling water for a few seconds and slowly remove from the water. Remove the core carefully to ensure that the leaves will not be damaged. Drain. Set aside.
  2. COMBINE. To make a meat mixture , get a bowl then add shiitake mushrooms, onions, carrots, ground pork, salt, pepper, and half pack of the 11 grams AJI-NO-MOTO®. Mix well then set aside.
  3. ASSEMBLE. In a plate, spread 1-2 layers of cabbage leaves, add at least 2 tablespoons of meat mixture . Fold the 2 sides and roll it up until it form a mini log. Repeat the process with all the mixtures.
  4. STEAM and SEASON. In a pan with water put the cabbage roll and cover. Add fish sauce and the remaining half pack of AJI-NO-MOTO®. Let it simmer for at least 30 minutes.
  5. SERVE. Remove from the steamer , place in a platter and serve hot.

Cooking Tips

When the cabbage leaves are small , place 2 leaves side by side, overlapping together to create a larger size of leaves. Put the meat mixture and roll carefully to avoid separation of small cabbage leaves while forming a cabbage logs.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 3 pieces (143 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 32% Original sodium content: 2 teaspoons Salt. Steaming helps in conserving the fiber, color, texture and flavor of vegetables. It retains valuable nutrients, vitamins & minerals in food.


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