Revamped: stuffed cabbage roll soup

Ingredients

• 1/2 libra lean ground pork
• 1 small shallot, chopped
• 1 clove of garlic, chopped
• shiitake mushrooms, chopped
• half carrot, chopped for color
• vermicelli noodles, rough chopped
• fish sauce
• oyster sauce to bind
• (all that chopping was done courtesy of my new food processor)
• 1 head of napa cabbage

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Japanese cabbage salad

Preparation

• Essentially mix everything save the cabbage in a mixing bowl. As for the other ingredients, again, it's up to what you like... if you want to scare off a vamp, throw in another clove of garlic.
• Lightly blanch the cabbage to make it easier to fold around the meat. Chop off the ends, saving to eventually use to make veggie stock.
• In the center of the cabbage, add in about a teaspoon of the meat mixture (again, depending on how big the cabbage leaf is and how much meat you want to be chowing down on). Roll the sides of the cabbage and roll so all sides are secure.
• Cook this in a broth but because the rolls are light they moved in the broth and came slightly undone. this time around, put the rolls in a casserole dish and poured about 2 ladles of the blanched water over it. Bake the rolls in a 350degree oven for about 20 minutes.
  
• Serve with rice or eat as is. i thought of making a tomato based sauce but they came out perfectly.

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