Layered Cabbage and Fresh Ham Casserole

This recipe is based on cabbage rolls, ground meat wrapped with cabbage leaves then cooked in the soup.

Layered Cabbage and Fresh Ham Casserole
Photographed by Takeshi Noguchi

Recipe by
Seiko Tanishima







Calorie count is per serving.

Ingredients (Serves 2-3)

  • 10 cabbage leaves
  • 150 g fresh ham (thinly sliced for shabu-shabu)
  • [Aromatic vegetable mixture]

    • 1 1/2 tbsp onion (minced)
    • 1 1/2 tbsp carrot (minced)
    • 1 1/2 tbsp celery (minced)
  • [A]

    • 400 ml water
    • 1 tbsp ketchup
    • 1 tsp soy sauce
    • 1/2 tsp salt
  • 1 bay leaf
  • A pinch of salt
  • A pinch of pepper



Blanch the cabbage leaves, drain, and slice off the stems at an angle. Cover the bottom of the donabe clay pot with the stems. If you still have some left over, mince and add to the [aromatic vegetable mixture].


Lay the leaves over the stems in a radial pattern so that they overlap, with the larger leaves on the outer side and the smaller leaves towards the center. Use the smallest leaf to wrap 1/10 of the [aromatic vegetable mixture] into a ball shape, and place this in the center.


Cover the ball with a slice of ham and sprinkle with 1/10 of the [aromatic vegetable mixture].


Cover this with one of the nearest leaves in the pot and then cover this with 1-2 slices of ham. Sprinkle with 1/10 of the [aromatic vegetable mixture]. Repeat this process, gradually increasing the slices of pork, until you have a dome shape.


Combine [A] and add to the pot. Top with the bay leaf, cover, and place over medium heat. When the pot comes to a boil, reduce the heat to low and simmer for 20 minutes to steam the contents.


Taste the sauce and adjust with salt and pepper. Cover the pot, turn off the heat, and allow the casserole to cook in the residual heat. Bring the pot to the table, cut into wedges, and serve on individual plates along with the sauce.