Sunday, April 5, 2009

Cabbage Roll Soup Recipe

16 Cabbage leaves, blanched in boiling water for 1 to 2 minutes until soft for wrapping,
16 Onion greens blanched in boiling water for 10 seconds until soft, for wrapping, 6 cups Chicken Broth, Shitake mushrooms 10 to 12 slices of dried mushroom (optional)

Ground pork 1 lb
Chopped onion ½ cup
Water chestnut 1 small can (chopped)
Salt ½ teaspoon
Black pepper ½ teaspoon
Mix all the ingredients to a smooth mixture. Set aside. To make each cabbage roll, place a tablespoon of filling along one edge of a blanched cabbage leaf. Fold the leaf over the filling, then fold in the sides and roll up tightly. Tie the roll securely with a blanched onion green. Bring the chicken broth to a boil over high heat, put in mushrooms. Add the cabbage rolls and return to a boil. Reduce the heat to medium, cover and simmer for 10 to 15 minutes until cooked. Remove from the heat.
My Mother's Recipe

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