| 1 |
Cut the cabbage leaves in half, removing the tough
center seams. Bring the water to a boil and drop in the cabbage
leaves. Remove from the boiling water after 3 minutes and set aside;
drop the whole scallion greens into the boiling water and remove
instantly. Setting the water aside for use later, cut the scallion
greens in half lengthwise to make long, thin strings. |
| 2 |
Combine the ground pork, ground beef, 2 teaspoons
fish sauce, garlic, 1/8 teaspoon black pepper, and the shallots. Mix
well with your hands. |
| 3 |
Fill each cabbage leaf with 2 teaspoons of the meat
mixture. Shape into a cylinder 2 inches across the wide part of the
leaf. Fold the sides over to enclose the meat and roll as for spring
rolls. Tie a scallion string around the center of each cabbage roll. |
| 4 |
Bring the reserved water to a boil. Add the 2
tablespoons fish sauce, salt, and MSG and drop the cabbage rolls
into the boiling liquid. Boil gently, at medium heat, for 15
minutes, partially covered. |
| 5 |
To serve, transfer the soup to a tureen and sprinkle
on top the chopped coriander and scallion and some black pepper.
Fill individual bowls two thirds full of rice. Add soup until it
comes up to the level of the rice; then place some cabbage rolls on
top. The remaining soup and cabbage rolls can remain in the tureen
for additional servings. |
| 6 |
This soup can also be served without rice. |
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