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
♬ Piano Song - Piano