Broth with cabbage rolls
4 servings
50 minutes
Cabbage rolls in broth are a true comfort of Ukrainian cuisine, where tender cabbage rolls are infused with aromatic broth. This dish originates from traditional cabbage rolls found in many Slavic kitchens. In this version, thin cabbage leaves wrap a filling of tofu, mushrooms, and herbs, giving the dish an unusual plant-based flavor. The aromatic broth enriched with soy sauce and fish sauce makes the rolls juicy and rich. The combination of the delicate texture of cabbage and the spiciness of mushrooms creates a perfect balance of flavors, making the dish not only hearty but also exquisite. Served with cilantro and onion for freshness and aroma. An ideal treat for a warm family dinner or cozy evening.
1
Preparing the filling: mix all ingredients in a medium bowl and mash. Add salt and pepper to taste, set aside.
- Soy sauce: 1 teaspoon
- Firm tofu: 240 g
- Finely chopped garlic: 1 teaspoon
- Fish sauce: 1.5 teaspoon
- Green chopped onions: 12 stems
2
Preparing cabbage rolls: bring 4 liters of water to a boil in a large pot. Add shredded cabbage and vegetarian fish sauce. Reduce heat to medium and simmer for 25 minutes.
- White cabbage: 230 g
- Fish sauce: 1.5 teaspoon
3
In a large pot, bring salted water to a boil. Add cabbage leaves and cook for 2 minutes until soft. Remove from water and place in a colander. Place green onion parts in water for 30 seconds. Remove with a slotted spoon and transfer to a colander. Chop the white parts of the green onion with a sharp knife and soak in cold water for 10 minutes (the onion will curl into rings).
- Cabbage leaves: 6 pieces
- Green chopped onions: 12 stems
4
Heat oil in a pan over medium heat. Add mushrooms and sauté for 3 minutes until golden brown. Set aside.
- Sesame oil: 1 tablespoon
- Shiitake mushrooms: 100 g
5
Cut the cabbage leaves into 12 pieces of 15x10 cm, set aside the leftovers.
6
Spread one cabbage leaf on the work surface. Place 2 tablespoons of filling in the center. Fold the sides of the leaf over the filling and roll the leaf like a burrito. Place seam side down and tie with a piece of boiled green onion. Repeat the same for the remaining cabbage leaves and filling. You should end up with 12 stuffed cabbage rolls.
- Firm tofu: 240 g
- Cabbage leaves: 6 pieces
- Green chopped onions: 12 stems
7
In a shallow pan, bring the broth with cabbage to a boil. Add the cabbage rolls, mushrooms, carrot slices, and soy sauce to the pan. Let it simmer on low heat for 6-8 minutes until the carrots are cooked. Arrange the cabbage rolls and vegetables on plates and pour over the broth. Serve garnished with cilantro and sliced green onions.
- White cabbage: 230 g
- Shiitake mushrooms: 100 g
- Carrot: 1 piece
- Soy sauce: 1 teaspoon
- Coriander: 35 g
- Green chopped onions: 12 stems