CABBAGE ROLL SOUP recipe

Ingredients:
1 c.
cooked chicken meat
2 eggs plus 1 egg with
½ c. cooked egg scramble
then cut into long strip
¾ kg apulid or water chestnut, chopped
4
slice cooked ham, in long thin strip
½ cooked ham, chopped
5 kg hot
chicken broth
1 egg white
14 cabbage leaves
1 tbsp.
cornstarch
salt to taste
1 ½ tbsps. onion, chopped

Procedures:
Chop chicken and
pork meat to a paste. Blend in water chestnuts and ham. Add egg white and
cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the
midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture,
arrange ham and fried egg at the center and roll. Steam for 15 minutes, the
cut into 1” pieces. Arrange compactly in a cup. Pour chicken stock. Serve
seasoned with salt.