Vietnamese Cabbage Roll Soup

[Guest guest]

* Exported from MasterCook *

 

Vietnamese Cabbage Roll Soup

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 24

Serving Size : 6 Preparation Time :0:00

Categories : *Holiday Cookbook Pasta, Couscous, Etc.

Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 heads savoy cabbage -- (about 2 lbs. each)

2 ounces bean thread noodles

OR rice vermicelli noodles

***SEASONING SAUCE***

1/4 cup soy sauce

1/4 cup water

4 cloves garlic -- crushed

2 tablespoons sugar or alternate sweetener

2 tablespoons lime juice

1/4 teaspoon dried chili flakes

8 green onions

2 1/2 quarts flavorful soy or vegetarian broth -- (10 cups)

***FILLING***

1 recipe Vegetarian " Ground Pork " -- uncooked

(see separate recipe)

1 clove garlic -- crushed

1 tablespoon soy sauce

1/2 teaspoon black pepper

1/3 cup fresh cilantro -- chopped

4 cups hot steamed jasmine rice

OR other long grain rice

 

Serves 6

 

You can save yourself a lot of time and trouble if you freeze the cabbage

for these cabbage rolls two days ahead of time. When they thaw out, the

leaves will be limp and easily separated. The cabbage rolls can be made

the day before the rest of the soup is made and refrigerated

 

At least 2 days before serving the soup, place the whole heads of savoy

cabbage in plastic bags, and place in the freezer. Take them out of the

freezer to thaw the night before making the soup. The day you are serving

the soup, soak the noodles in hot water to cover until soft, about 20

minutes; then drain and set aside.

 

Combine ingredients for the seasoning sauce, and set aside.

 

Cut the white bulbs off the green onions right up to where the stalks

separate. Split each onion bulb in half lengthwise, trim the roots, and

chop bulbs. Set chopped whites and intact green tops aside.

 

Remove and discard any bruised outer leaves of the thawed cabbages. Cut

out and discard the cores. Separate the leaves and trim out any thick

ribs. The pieces should be about 4 " x 5 " . Cut large leaves in half to

make this size, and use smaller leaves whole. Reserve undersized leaves.

 

Start heating the broth in a large pot. When it boils, add the green onion

tops, and cook for 30 seconds or until wilted. Remove them and

drain. Cover the broth and keep it warm. To make the filling, cut the

noodles into 2 " lengths, and mix with the Vegetarian " Ground Pork, " garlic,

soy sauce, black pepper, and 1/3 cup of the chopped green onion bulbs.

 

To fill the cabbage rolls, on the long side of each cabbage leaf, shape 1

tablespoon of filling into a " log " shape. Fold a long edge of the leaf

over the filling, then fold the sides over the filling. Roll up tightly to

make a neat package. Now tie a piece of green onion around the center of

each roll, knotting it.

 

Bring the broth to boiling, and add the cabbage rolls. Simmer, uncovered,

for 6 to minutes. Lift the rolls out and place them on a platter. Cut any

extra cabbage leaves into 1/4 " strips. And add to the broth. Boil just

until bright green, about 1 minute. Add soy sauce to taste, pour into a

tureen or serving vessel, and sprinkle with the remaining chopped onion and

the cilantro.

 

Place the rice in another bowl. To serve, fill each guest's bowl halfway

with rice; spoon cabbage rolls and broth over the rice. Serve the

seasoning sauce alongside.

 

Per serving Calories: 395, Protein: 26 gm, Fat: 1 gm, Carbohydrates: 69 gm.

 

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