{"id":1001,"date":"2008-12-07T02:29:51","date_gmt":"2008-12-07T06:29:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1001"},"modified":"2008-12-07T02:41:17","modified_gmt":"2008-12-07T06:41:17","slug":"cabbage-rolls-with-curry-tomato-sauce%e5%92%8c%e9%a2%a8%e3%83%88%e3%83%9e%e3%83%88%e3%82%ab%e3%83%ac%e3%83%bc%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c%e3%81%91%e3%83%ad%e3%83%bc%e3%83%ab%e3%82%ad%e3%83%a3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1001&lang=en","title":{"rendered":"Cabbage Rolls with Curry Tomato Sauce
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Cabbage Rolls with Curry Tomato Sauce<\/strong>
\nLunch December 6, 2008<\/em><\/p>\n

Here is another dish that is very popular in Japan, but you don’t often see here in the States: Cabbage Roll, or Rolled (stuffed) Cabbage. A few spoonfuls of ground meat is stuffed in a cabbage leaf, and cooked in broth. I cooked my cabbage rolls in Japanese broth (dashi) this time, and served them with curry tomato sauce. The sauce was made with onion, carrot, tomato, dashi, Japanese curry paste, soy sauce, and brown sugar.<\/p>\n

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Cabbage Rolls with Curry Tomato Sauce Lunch December 6, 2008 Here is another dish that is very popular in Japan, but you don’t often see here in the States: Cabbage Roll, or Rolled (stuffed) Cabbage. A few spoonfuls of ground meat is stuffed in a cabbage leaf, and cooked in broth. I cooked my cabbage […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","hentry","category-beef","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1001"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1037,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1001\/revisions\/1037"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}