Cabbage Roll Soup with Rice Flour
Cabbage rolls are a popular dish worldwide. Regional variations include fillings with meat, vegetables, and grains served with savory or sweet sauce or simply with sour cream or yogurt. This recipe uses rice flour as a binding agent, creating a soft, mild cabbage roll.
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Rice flour is an ideal ingredient to make sauce or soup. Once heated, it does not cause as much solid-liquid separation as other starches would after a while.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
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Japanese ingredients such as shimeji mushrooms can be purchased at Asian grocery stores.
4 servings
Ingredients
For the cabbage roll
| 14oz/400g | cabbage (about ½ head) |
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| 2 tablespoons (20g) | rice flour |
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| 1 (200g) | onion (about 1 cup) |
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| 1½ tablespoons (20ml) | vegetable oil |
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| 10oz/300g | ground chicken |
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| Salt and pepper to taste | |
For the soup
| 2½ cups (600ml) | water |
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| ¾ teaspoon (4.5g) | chicken bouillon |
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| 1 | bay leaf |
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| 2½ teaspoons (15ml) | soy sauce |
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| Salt and pepper to taste | |
| 3.5oz/100g | cherry tomatoes, cut in quarters (about ½ cup) |
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| 1 (100g) bag | shimeji mushrooms (about 1 cup) |
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| 3 tablespoons (30g) | rice flour |
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| ⅓ cup (90ml) | water |
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Directions
For the cabbage roll
Cook cabbage in boiling water with salt until cores are soft. Drain and set aside to cool.
Cut away the cores and thick ribs with a knife. Remove excess water with paper towels. Sprinkle 1 tablespoon rice flour over the cabbage leaves.
Finely chop onions, cabbage cores and ribs, and sauté with vegetable oil. When translucent, set aside to cool.
In a bowl, season ground chicken with salt and pepper. Combine with the onion mixture and mix well.
Boil the steamer.
Place about 2 spoonfuls of the meat mixture over a cabbage leaf. Roll tightly while tucking in the sides. Repeat.
Steam the cabbage rolls in a steamer for 15 minutes. When cool enough to handle, cut the rolls into 1/3-2/3 inch (1-1.5cm) slices.
For the soup
In a saucepan, bring water, chicken bouillon, bay leaf, and soy sauce to a boil.
Add tomatoes and mushrooms. Simmer and season with salt and pepper.
Combine rice flour and water in a small bowl and add to the soup. Continue to simmer until the soup thickens.
Place several cabbage roll slices into individual bowls, and pour over the soup. Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.