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Cabbage Soup with Dumplings

05 December

Serves 6

This variation of cabbage soup with egg dumplings has a buttery taste without the butter. The trick? Using unrefined, cold–pressed corn oil, available in health food stores and gourmet specialty shops. If you don’t have it, substitute unrefined sesame oil.

DUMPLINGS:
1 egg and 1 tablespoon water (or ¼ pound firm tofu and 4 tablespoons water)
1 cup sifted whole wheat pastry flour or barley flour
1/8 teaspoon freshly ground black pepper (optional)
¼ teaspoon sea salt

SOUP:
½ head cabbage
¼ cup water plus 1 teaspoon oil
6 – 8 cups boiling water
1 bay leaf
1 tablespoon soy sauce or to taste
Chopped scallions (green and white parts for garnish)

DIRECTIONS:

Dumplings:
1. Beat together the egg and water, or blend tofu with the water in a blender, until smooth.
2. Sift together the dry ingredients. Stir in the egg or blended tofu. Knead 1 minute, then form into ½ inch balls. Set aside.

Soup:
Mince the core of the cabbage and shred the leaves finely.
1. Heat the water-oil mixture in a large pot. Add the cabbage and sauté over medium heat until golden.
2. Add the water and bay leaf, and return to a boil. Drop the dumplings into the boiling soup. Bring to a boil again, cover and simmer until the cabbage is tender and the dumplings float to the top, about 10 – 15 minutes.
3. Remove and discard the bay leaf. Add the soy sauce to the soup and simmer 5 minutes more.
4. Pour the soup into 6 soup bowls and garnish with the scallions.

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