Vietnamese Stuffed Cabbage Soup (Canh Bap Cai Cuon Thit)

Ingredients

• 1 small head cabbage
• 1/2 lb ground pork
• 8-10 green onions (finely mince up 3 green onions)
• 1/4 cup dried Woodear Mushrooms (re-hydrate in water, drain then mince finely)
• 1 large shallot (peel then mince finely)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups water for soup
• 1 tablespoon chicken or mushroom bouillon powder

Steps

1. 1

   Slice the cabbage in half. Remove the core at the end. Bring a small pot of water to a boil then blanch cabbage halves and whole green onions for 30 seconds. The hot water will soften up the cabbage and green onions for easier handling. Drain content into a colander and slowly peel the whole leaves from the cabbage.

2. 2

   Combine ground pork with minced green onions, Woodear mushrooms, shallot, salt and pepper.

3. 3

   Wrap about 2 tablespoons of ground pork into each cabbage leaf, tying each one up with a blanched green onion.

4. 4

   Bring a small stock pot to a boil with 6 cups water. Add stuffed cabbage. Turn the heat to low and lightly simmer for 30 minutes. Remove any scums that float to the top.

5. 5

   Season with bouillon powder.