VIETNAMESE CABBAGE ROLL SOUP

 VIETNAMESE CABBAGE ROLL SOUP

INGREDIENTS:

 Broth: Water from boiling the cabbage, enough chicken paste to flavor the cabbage water, 4 ounces mushrooms, 2 chopped scallions and 1 tbs red curry paste, 1/2 cup fresh cilantro. Taste the broth and add salt and pepper if needed.

One cabbage

Stuffing: 1/4 cup olive oil, 4 ounces sliced mushrooms, 1 chopped shallot, 4 chopped cloves of garlic, 1 pound ground pork, 1 pound ground hot Italian sausage, 2 chopped scallions, 1/4 tsp salt and pepper

Garnish: Fresh cilantro

Cut the core out of the cabbage and boil. As the leaves fall off, remove and set aside. Meanwhile, sauté the garlic, onions and mushrooms in the oil until soft. Mix with the uncooked meat and the salt and pepper. 

Put some meat in the middle of a cabbage leaf, wrap the sides and roll like an old fashioned cigarette, wrap the roll with a thin slice of cabbage, a zucchini noodle or string. 

Gently set in the broth and simmer for an hour.