Serving
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Cabbage Soup with Pork
Laos

Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
1/2 hr  
Yes
A light but tasty soup. How tasty depends on your stock. Pork stock is proper but I've also made it with chicken stock when that's what I had and it worked fine. If making ahead, just bring to a boil so cabbage is still quite crisp, it'll finish when reheated.



4
4
6
4
2
1
1/8
----
c
oz
oz
oz
T

t
---
Stock (pork)
Pork lean
Napa Cabbage (1)  
Shallots
Fish Sauce
Egg
Pepper, black
-- Garnish
Cilantro
Prep
  1. Cut PORK into very small pieces or chop.
  2. Chop CABBAGE coarse.
  3. Peel SHALLOTS and cut into small chunks - if they're really small just cut in half.
Run
  1. Bring Stock to a boil, add Pork and bring back to a boil.
  2. Stir in Fish Sauce, Shallots and Cabbage. Bring back to a boil and pour in EGG stirring to break it up into ribbons.
  3. Simmer just long enough to cook cabbage and shallots, about 3 minutes. Season with Pepper and serve hot.
NOTES:
  1. Napa Cabbage:   This is the most common of the "Chinese cabbages" and now availble throughout North America. Interestingly, like all the others, it isn't really a cabbage but rather a turnip green. For details see our Cabbage & Mustard Greens page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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