this month's Beet 'n Squash battle is Napa Cabbage.
just do it, participate in this monthly food fight.
Stuffed Cabbage Roll Soup
i changed some random ingredients, changed the method of cooking but the end result was pretty much the same: awesome.
1/2 lb lean ground pork
1 small shallot, chopped
1 clove of garlic, chopped
shiitake mushrooms, chopped
half carrot, chopped for color
vermicelli noodles, rough chopped
oyster sauce to bind
**(all that chopping was done courtesy of my new food processor)
1 head of napa cabbage (i bought the smallest one i could find cus good grief, i am but one person)
essentially mix everything save the cabbage in a mixing bowl. i purposefully did not include exact measurements of the fish and oyster sauces because it's about taste preference. as for the other ingredients, again, it's up to what you like... if you want to scare off a vamp, throw in another clove of garlic. have at it.
lightly blanch the cabbage to make it easier to fold around the meat. i chopped off the ends, saving to eventually use to make veggie stock. i only used the leafy part.
in the center of the cabbage, add in about a teaspoon of the meat mixture (again, depending on how big the cabbage leaf is and how much meat you want to be chowing down on). roll the sides of the cabbage and roll so all sides are secure.
originally i cooked this in a broth. but because the rolls are light they moved in the broth and came slightly undone. this time around, i put the rolls in a casserole dish and poured about 2 ladles of the blanched water over it. i baked the rolls in a 350degree oven for about 20 minutes.
serve with rice or eat as is. i thought of making a tomato based sauce but they came out perfectly. the blanched water was actually seasoned quite nicely from the meat filling and cabbage leaves.
today's song: Leighton Meester Ft. Robin Thicke, Somebody to Love
i'm a little obsessed with this song and video right this second.