Stuffed Cabbage Soup
Satisfying 2 cravings at once with this Stuff Cabbage Soup. I was craving stuffed cabbage wraps and a piping hot bowl of soup for dinner the other day. So I combined the two, and I'm sure glad I did. So did the family too! It was smiling faces and happy bellies that evening. :)
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g minced pork
- 3 tbsp spring onions (chopped & green part only)
- 1 tbsp ginger (grated)
- 1 tbsp light soy sauce
- 1 tbsp shao xing wine
- 1/2 tsp sugar
- 2 tsp corn flour
- White pepper to taste
- 14 chinese napa / wong bok cabbage leaves
- 5 cups 1.2L chicken stock or water
- Enough spring onion to secure cabbage
- Coriander leaves for garnishing
Instructions
- 1
In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.
- 2
Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
- 3
Leave to marinate while preparing cabbage.
- 4
In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).
- 5
Do the same for the spring onions.
- 6
To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
- 7
Roll upwards, then tuck in the sides as you continue to roll.
- 8
Tie a butterfly knot around the cabbage roll with the blanched spring onion.
- 9
Continue until all the fillings are used.
- 10
In your wok, bring chicken stock to boil over medium high heat.
- 11
Gently drop in all the cabbage rolls, and bring it back up to a boil.
- 12
Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.
- 13
Serve garnished with coriander leaves.