Stuffed Cabbage Roll Soup
Filled with seasoned ground pork and shrimp stuffed into tender Napa cabbage leaves, this stuffed cabbage roll soup brings hearty flavors together in a brothy, soothing soup. Unlike traditional stuffed cabbage rolls that can take hours to make, this stuffed cabbage roll soup comes together quickly by stuffing flavorful fillings into cabbage leaves and simmering everything in chicken broth. With pantry-friendly ingredients, this easy stuffed cabbage roll soup makes enjoying stuffed cabbage rolls simple any night of the week. One spoonful of this stuffed cabbage roll soup will have you looking forward to the next chilly day!
What is cabbage rolls made of?
This is an Asian style cabbage rolls using the Napa cabbage. Stuffed with pork – shrimp filling. You can mince the shrimp and add to the pork filling. Or you can use a whole shrimp for each roll if you feel like making it fancy. This filling also perfect for other dishes such as Gyoza (Japanese Potstickers) and Pork and Shrimp Siu Mai (dumpling).
Is cabbage soup Keto friendly?
Yes, this stuffed cabbage roll soup is low in carbohydrate and Keto friendly. The main carbohydrate in this recipe are carrots and a small amount of corn starch. We are talking about 8 grams of carbohydrate for 4 servings soup here. You can also leave the corn starch out and it will still turn out and taste great. However, using cornstarch as a biding agent also keeps to filling more juicy. Furthermore, you can read more about other substitution for Keto from Carb Manager. You decide. Please, see the list of seasoning in the recipe below.
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How to roll and stuff the cabbage?
Stuffing and rolling the cabbage rolls is easy and fun. Start by carefully separating 12 large Napa cabbage leaves. Give them a blanch in boiling water for 2-3 minute to make them more pliable. Then, place about 1 – 1.5 tablespoons of the pork-shrimp filling into the center of each cabbage leaf. If you want to put a whole shrimp in each cabbage roll like I did, make sure to make a few slits at the shrimp’s stomach to straighten it. Roll the cabbage leaves from the top as it’s more pliable. Cut the cabbage roll in halves and arrange them into a pot. Make sure to arrange them as tight as possible. This is to help them not loosely open up while simmering.
How to cook stuffed cabbage soup?
As you can see from the picture above, I do not use anything to tie or secure each cabbage roll. I simply cut each big roll in halves then arrange them tightly in a pot. Pour the broth thatI got from blanching the cabbage earlier. Add the chicken bouillon then cover the lid and cook for 20 minutes.
How to Store the Cabbage Soup ?
Simply put the soup in an airtight container. Refrigerate up to 3 – 4 days or freeze for 10 – 12 months. See the link for “tips for storing cabbage“. I personally won’t leave it in the freezer for more than a month. In fact, I believe you’ll love it and finish it way sooner than that! Also, this is of the subject. I got asked about my shredder and peeler. This peeler peels, shreds, and gives me a flower shape when slicing after peeling. Please, see the link for the peeler and shredder.
Dipping Sauce for Cabbage Roll Soup
Another name for this stuffed cabbage roll soup is the “Thai Suki Roll soup”. For this reason, I usually serve it with my suki dipping sauce. This sauce is great on meat, eggs, savory pancakes, and many more. Simply, mix 2 parts the Thai sweet chili sauce with 1 part chili sauce like Sri Racha. Then add 1 part of fresh lime juice. Topped with minced garlic, cilantro, and sesame seed. Sesame seed is optional.
Note : This dipping sauce is not keto friendly.
Stuffed Cabbage Roll Soup
Equipment
- 1 pot
- 1 knife
- 1 pro slicer peeler/shredder
Ingredients
For the cabbage rolls
- 1.5 lb ground pork
- 2-3 green onions
- 1 egg
- 1 tablespoon corn starch
- 1 cup chopped carrots
- 1 tablespoon sesame oil
- 1-2 tablespoon chopped ginger
- 1 tablespoon garlic powder
- 3 tablespoons soy sauce
- 1/2 teaspoon ground white or black pepper
- 12 shrimps
- 12 Napa Cabbage leaves
- Water enough to submerge the cabbage leaves
- pinch salt
For the broth
- 4 cups of boiled water that you used from boiling the cabbage
- 1 tablespoon chicken bouillon
For the dipping sauce (per serving) (Optional)
- 1 tablespoon Sri Racha sauce
- 2 tablespoon Thai sweet chili sauce
- 1 tablespoon lime juice
- 1 clove garlic minced
- Chopped cilantro
- A pinch of sesame seed
Instructions
Prepare the Cabbage and Make a Filling
- Cut the bottom end of the Napa cabbage to be able to separate each leaf. Wash to clean the cabbage. Meanwhile, start boiling water using high heat.
- Par cook or blanch the cabbage leaves 2 – 3 minutes or until the bottom or the tough stems soft enough to roll. Preserve 4 cups of the water from cooked Napa cabbage. Set it aside.
- Chopped or shred other vegetables that will be used in the dish. Starting from chopping ginger, green onion, then carrots and set it aside. Add a little bit (1 tablespoon) of chopped cilantro if desired. I understand that not everyone loves cilantro and it can be left out in this dish.
- In a mixing bowl, combine ground pork, chopped ginger, green onion, carrot, egg, corn starch, sesame oil, soy sauce, and ground white or black pepper.
- Make a few slits at the bottom of each shrimp and set them aside.
Stuff, Roll, and Arrange
- Spread about 1 tablespoon of the seasoned pork filling onto the cabbage leaves. Place the shrimp at the top end of the leave. Roll the cabbage leaf toward you and cut the stuffed cabbage in halves. See the pictures above. Arrange the cabbage rolls tightly in a pot.
Cook, Make the dipping sauce (optional), and serve
- Pour the water from cooking the Napa cabbage earlier over the stuffed cabbage. Add the chicken bouillon to the pot.
- Cover the lid and cook the stuffed cabbage with medium heat for 15 – 20 minutes. Meanwhile make the dipping sauce if you'd like.
- In a small bowl, combine Sri Racha, Thai sweet chili sauce, lime juice, and minced garlic together.
- Topped the dipping sauce with some chopped cilantro and sesame seeds if desired.
- Serve hot and dip each bite of the cabbage rolls a dipping sauce for explosion of flavors bomb. Enjoy!
Video
@stickyricethaikitchen Stuffed Cabbage Roll Soup : Low Carb Dumpling Ingredients For the cabbage rolls 1.5 lb ground pork 2-3 green onions 1 egg 1 tablespoon corn starch 1 cup chopped carrots 1 tablespoon sesame oil 1-2 tablespoon chopped ginger 1 tablespoon garlic powder 3 tablespoons soy sauce 1/2 teaspoon ground white or black pepper 12 shrimps 12 Napa Cabbage leaves Water enough to submerge the cabbage leaves pinch salt For the broth 4 cups of boiled water that you used from boiling the cabbage 1 tablespoon chicken bouillon For the dipping sauce (per serving) (Optional) 1 tablespoon Sri Racha sauce 2 tablespoon Thai sweet chili sauce 1 tablespoon lime juice 1 clove garlic minced Chopped cilantro A pinch of sesame seed Full printable recipe @www.stickyricethaikitchen.com search “stuffed cabbage roll soup”. #stuffedcabbage#cabbagerolls#dumplings#lowcarbrecipes#lowcarb#napacabbage#thaifood#tiktokrecipe#simplerecipe#healthyrecipes#healthydinner#homemadefood#dinnerideas#soupseason#soupdumplings#souprecipe
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