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Japanese Cabbage Soup

List of Ingredients




Japanese Cabbage Soup

3 cups beef broth (I use bullion cubes)
1 tbs. soy sauce
1 tsp. monosodium glutamate
1/4 tsp black pepper
1 lb. lean port steak, sliced very thin cross-grain (I use part of a pork loin roast)

3/4 head of cabbage cut into three wedges and sliced lengthwise in 1/2-in. strips. (I use what ever is left from making stuffed cabbage with the bigleaves and then quarter the remainder before slicing into strips.)

3 stalks celery, sliced very thin
3 green onions, white part thinly sliced and tops finely chopped
1 tbs. butter

In large saucepan, combine first 4 ingredients. Bring to boil, add meat and boil 5 minutes. Stir in cabbage. bring to a boil, add celery and white part of onion. Boil 1 minute, then stir in butter. Season with additional soy
sauce, if desired, and sprinkle with green onion tops. Makes four large servings.





Recipe