Preparation:
1.Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips. 2.Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems. 3.Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt. Bring to a boil and skim off any foam. 4.Simmer until the cabbage hearts are very tender. 5.Pour into a tureen, sprinkle with the chicken fat, and serve. |
