STUFFED CABBAGE ROLL SOUP

 STUFFED CABBAGE ROLL SOUP

INGREDIENTS: Stuffing: 2 shallots, 1 carrot, 6 cloves of garlic, 1 small purple onion, 1 tsp black pepper, 2 tbs oyster sauce, 1 pound ground pork.

1 head of cabbage.

Stock: 1/2 - 3/4  cup of chicken paste (bouillon cubes also work), 3 scallions, 4 cups sliced mushrooms, 1 cup cilantro, 1 cup sliced tomatoes, 1 tbs salt and pepper, 4 tbs tamarind chutney.

Cut the core out of the cabbage and discard then boil the remaining cabbage in a large pot. Remove the leaves as they fall off and set aside. Once most of the cabbage is done, remove whatever is left and add all of the ingredients listed under 'stock' to the cabbage water.

In a food processor, mince the shallots, carrot, garlic and onion. Mix with with pepper, oyster sauce and pork. 

Slice 2 or 3 of the largest leaves into thin slices to use to tie around the rolls. Fill a piece of cabbage with some of the pork mix and roll like a cigarette. Tie one of the thin pieces of  cabbage around the roll to hold it together. Once the stock tastes the way you like it, gently place the rolls into the stock and simmer for 30 minutes.