Cabbage soup is refreshing with a simple preparation, loved by many and is a common dish in families, helping to cool down and enrich the meal. Today, Tastetutorial.com will go to the kitchen to share with you 2 ways to make cabbage soup with minced meat that is delicious!
1. Cabbage soup with minced pork bones and carrots
-
Preparation
30 minutes
-
Processing
40 minutes
-
Difficulty
Easy
Ingredients for Cabbage soup with minced pork bones and carrots For 4 people
Cabbage 700 gr (1/2 piece) Pork bones 200 gr Minced meat 150 gr Pork sausage 200 gr Fresh shiitake mushrooms 100 gr (mushrooms) Carrot 1 piece Green onions 200 gr Cilantro 2 sprigs Red onions 2 pieces Garlic 3 cloves Cooking oil a little Common spices a little (salt/pepper/sugar/seasoning powder) Fish sauce 1.5 teaspoons
How to choose fresh ingredients
How to choose fresh pork bones
- Choose bones that are of moderate size and have little fat.
- Good pork bones typically have a bright red-pink color, not pale and without any strange smell.
- The temperature of the bones when purchased also affects their freshness; do not choose bones that are frozen cold as they may have been stored for a long time and are no longer fresh.
How to choose good pork sausage
- It is advisable to choose pre-made and carefully “sealed” packaged pork sausage. Those sold in the market often do not have packaging. This can lead to contamination or “clinging” of insects and dirt. Whether accidentally or intentionally, they cannot guarantee health if consumed.
- If you choose pre-packaged pork sausage, you need to carefully observe the product’s packaging. A standard pork sausage package should have a clear brand name and specific production address. Additionally, you should pay attention to the ingredients of the pork sausage package as well as the expiration date.
- Finally, a safe pork sausage package must ensure there is no foul smell, no leakage, not torn, not open, and no signs of erasure, alteration, or patching.
- You can buy pork sausage at markets or supermarkets or make it at home according to the recipe from Tastetutorial.com.
How to choose fresh and delicious carrots
- Fresh and delicious carrots have a moderate size, straight and elongated shape towards the tail, smooth skin, feel firm in hand and slightly hard.
- Choose carrots that are deep orange in color, bright, with fresh green leaves tightly attached to the carrot body.
- Avoid choosing carrots with wilted or bruised tops, damaged bodies, slimy parts, dark spots, and those that feel soft when pressed.
- Do not choose overly large carrots with thick, bulky tops and shoulders as these are old carrots, which will have more fiber and less nutritional value.
How to choose fresh and delicious shiitake mushrooms
- The shape of fresh shiitake mushrooms looks like an umbrella, not bruised or damaged.
- You should choose mushrooms of moderate size, with short stems, tightly capped, and slightly brownish-yellow color. Avoid choosing caps that are dark brown as they may be poisonous, however, you should also be flexible in your selection as shiitake mushrooms generally turn dark brown when cooked.
- Good mushrooms usually have a characteristic, natural aroma.
How to prepare Cabbage rolls with minced meat, pork bones, and carrots
-
Prepare the bones and other ingredients
To eliminate the odor and clean the pork bones, after purchasing, blanch them briefly in boiling water mixed with a little salt for about 30 seconds, then remove and rinse thoroughly with cold water and let drain.
How to clean pork bones effectively, odor-free:
- You can add a little white wine to the water used for blanching the pork bones. The wine is very effective at eliminating odors.
- You can also use lemon, vinegar, salt, or ginger to scrub the pork bones and let them sit for about 5 – 10 minutes before rinsing with water.
See details: The secret to removing odors from various meats that women should know
-
Prepare the other ingredients
Cabbage leaves are separated and washed clean. Boil a pot of water, let it boil vigorously, blanch the green onions and separated cabbage leaves for 1 – 2 minutes. Remove and let cool.
Shiitake mushrooms are soaked in diluted salt water for about 10 minutes. Then squeeze dry and rinse several times to reduce the odor. Carrots are peeled and cut into thick slices about 1/4 of a finger length and shaped into flowers.
Green onions and coriander are washed clean and chopped small. Shallots and garlic are peeled and minced.
-
Marinate minced meat and pork bones
Add minced meat and pork sausage into a bowl with 1 teaspoon of minced shallots, 1 teaspoon of pepper, 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and 1/2 teaspoon of sugar, then mix well so that the meat and sausage combine evenly.
Clean the pork bones and marinate with an additional 1/2 teaspoon of fish sauce and 1/2 teaspoon of seasoning powder.
-
Stuffed cabbage rolls
The cabbage leaves have been blanched, removing the stem and keeping the leaves.
Add a little of the marinated filling on top and roll it up depending on the size and shape of the leaves. Use blanched green onion leaves to tie the cabbage rolls.
-
Cooking the soup
Heat a pan on the stove, add minced shallots and sauté them with cooking oil until fragrant. Continue to add pork bones and sauté until fragrant. Add 1.5 liters of water, carrots, and shiitake mushrooms and simmer over medium heat for 15 minutes.
Add the rolled cabbage into the pot of bone broth. Increase the heat, wait for the soup to boil again, then reduce the heat to medium, simmer for another 4 minutes, then season to taste. Sprinkle some cilantro on top to finish the soup.
-
Final product
A fragrant, refreshing pot of soup. The meat is tender and infused with flavors, the cabbage and carrots are soft, and the broth is rich. Enjoy it with hot rice or other braised dishes, and it’s simply delightful.
2. Cabbage Soup with Minced Meat
-
Preparation
15 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Cabbage Soup with Minced Meat Serves 4
Lean pork 400 gr Cabbage 500 gr Scallions 2 stalks Chives 1 bunch Fish sauce 1/2 teaspoon Common seasoning a little (sugar/ salt/ monosodium glutamate/ seasoning powder/ ground pepper)
Ingredient Image
How to Make Cabbage Soup with Minced Meat
-
Prepare and Marinate the Pork
Lean pork bought should be rubbed with a little salt to remove any odor, then rinse 2 – 3 times with water and let it drain.
Next, chop the meat finely, marinate the meat with 1 teaspoon of sugar, 1/3 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and 1 finely chopped scallion, then mix well and let it sit for about 15 minutes for the meat to absorb the seasonings.
-
Prepare other ingredients
After purchasing cabbage, separate each branch, wash it clean with salt water, rinse with water 2 – 3 times, then drain. For chives, cut off some of the roots, wash thoroughly, and let them drain.
-
Wrap the cabbage with minced meat
Put a pot on the stove, add about 1 liter of water and boil over high heat until the water boils, then add the cabbage leaves and chives to blanch for about 1 minute, then remove. Roll 1 tablespoon of marinated minced meat into each blanched cabbage leaf and tie with chives, continuing until all the meat and cabbage are used up.
Tip: To make the soup sweeter, you can reuse the water used to blanch the cabbage for the soup.
-
Cooking the soup
Put the pot of water used to boil the cabbage back on the stove, add another 500ml of water and bring it to a boil over medium-high heat. Once the water is boiling, add the rolled cabbage. Wait for the soup to boil again, then adjust the seasoning to taste. Cook for about 7 – 10 more minutes, cut some green onions and sprinkle a little ground pepper in, then turn off the heat and serve the soup in a bowl to enjoy.
-
Finished product
The cabbage soup with minced meat is refreshing, with the natural sweetness of minced pork, the crunchiness of cabbage, and the light aroma of chives blended with rich seasonings. On a hot sunny afternoon, having a bowl of this cabbage soup with minced meat is nothing short of wonderful. Enjoy your meal!
How to choose fresh, clean, safe pork
- You should choose high-quality live pork that has a light pink to bright red color. The cut surface of the meat should be dry inside, with white, bright fat, and a distinctive aroma.
- Fresh pork will have good elasticity. Press your finger into the meat and release; if the meat does not leave an indentation, the fibers are firm.
- Good pork will have a layer of meat and fat tightly bonded together. You should avoid pork with dark fat, unusual colors, or pale appearance.
- Additionally, you should choose pork with a clear origin from reputable places, quality in supermarkets, clean food stores, or order from e-commerce sites like bachhoaxanh.com.
How to choose fresh, delicious cabbage
- You should choose cabbage with large leaves, soft stems, not hard, to make rolling meat easier and tastier.
- Good cabbage has a round, even shape, moderate size, more green than white, and feels firm and heavy when held.
- Cabbage that is mostly white is old, hard, and should not be purchased. Also, avoid buying if the outer leaves are yellow and wilted, or if the size is too large or too small.
So, with just a few basic steps, you can cook yourself a pot of cabbage soup rolled with meat that is wonderfully delicious. Wish you success with the recipe from Tastetutorial.com.
