Recipe: Cabbage Roll Soup - Canh bắp cải cuộn thịt

By Helen Le Published: April 6, 2015

  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 45 mins

  • Yield: 4-6 Servings

  • Season minced pork with 1 tsp minced shallots, 1 tsp chicken stock, 2 tsp fish sauce and some pepper. Mix well and set aside for about 15 minutes
  • To easily detach the cabbage leaves, make a shallow cut at the end of each leaf. Submerge the whole cabbage in a bowl of cold water and the cabbage leaf will come out easily without tearing. Trim the stem flat so it's easier to roll later. You can also just simply remove the core of the cabbage. Then boil for about 3-4 minutes. Then it will be very easy to detach the leaves without tearing them.
  • Blanch the bigger leaves for about 1 minute until wilted. Blanch the green onion for about 5-10 seconds
  • Scoop 1 tsp of the fillings and place on a cabbage leaf, nearer to one end. Roll up the filling until you reach the center of the cabbage leaf. Fold both sides in, and then continue to roll up until the other end. Tie up the roll with one green onion string.
  • Bring 1 liter (4 cups) of water to a boil and then add 1 tsp salt and 1 tsp chicken stock. (You can also use chicken broth). Add all cabbage rolls and a few slices of carrot for more color contrast. Also add 1/2 peeled onion to flavor the broth. The onion also keeps the broth clear.
  • Bring to a boil and simmer on medium low for 5-10 minutes. Occasionally skim off the foam.
  • Garnish the soup with some cilantro and a few drops of sesame oil