Fun with Jane & Dick

I haven’t had or made stuffed cabbage soup in a long time so I decided to make it for the family the other day. You know how much this family loves soups.

COOKING WITH JANE DISCLAIMER

STUFFED CABBAGE SOUP

Here’s what you’ll need:

THE FILLING

You’ll need to have brown rice (or white rice) cooked already. About 2-3 cups will do. Also, the vermicelli needs to be pre-soaked in warm water so that it is soft but not cooked and then cut into shorter pieces. Combine the meat, rice and noodles.

Mix together well along with salt, pepper, mushroom seasoning (or fish sauce if you have it). You can also season with garlic salt or onion powder for added flavor. Get creative, you can fill it with some many yummy things.

THE OUTSIDE

The trick to wrapping the cabbage is the first boil some water, then cook the full head of cabbage in the boiling water just long enough to make it soft to where you can remove the leaves (about 2 min).

Just slowly pull away the leaves and cut at the bottom using a knife. Continue until you get to the core.

These leaves will be too small so I just leave the center and chop it up in large cubes.

The green onions also need to be slightly cooked in the hot water. Both the green onions and cabbage will make your broth super tasty.

Green onions tend to have multiple heads. You only need them to be single strands so you can remove the extras and cut them up to add to the soup later.

STUFFING THE CABBAGE

Take a leaf of cabbage and add a spoonful of the stuffing. You want it to look like the shape of a log.

Now since I’m rolling the cabbage, I can’t take pictures at the same time to show you but here’s how you’ll roll up your cabbage (like an eggroll):

1st: Fold the bottom flap over the meat.

2nd: Fold in the left and right sides.

3rd: Roll your log while holding in the sides.

4th: Tie it off to keep it together with a single strand of green onion.

Voila!

Make as many as you can.

Aren’t they beautiful?

THE SOUP

In your large pot of water that you used to cook the cabbage and green onions, add the chopped cabbage and some sliced carrots.

Add salt, pepper, mushroom seasoning (or fish sauce) for flavor. When the water is boiling, add the stuffed cabbage and add any extra green onion (cut up).

Cook on med-low for about 30 minutes…not too long as the cabbage will get super soft.

And SERVE!

YUMMY!

-Jane, Culinary Goddess.

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