Meaty Cabbage Rolls in Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed
  • Approx. 1 litre ( pints) vegetable or chicken stock
  • A bunch of spring onions (about 10) – just the green bits
  • White part of 1 spring onion, finely chopped
  • 1 clove garlic, finely chopped
  • tablespoons fish sauce
  • 50 g (2oz) minced lean beef
  • 175 g (6oz) minced lean pork
  • Freshly ground black pepper
  • Salt
  • Dash of light soy sauce

To serve

  • 100 g (4oz) long-grain rice, cooked
  • 1 spring onion and fresh coriander leaves, finely chopped (optional)


Cook the cabbage leaves in boiling stock for about 2-3 minutes, until soft but not overcooked. You may have to do this in batches. Lift out and set aside. Toss the green spring onion leaves into the stock for a few seconds only until just soft and pliable. Remove and drain. Keep the liquid to use later. Now slice the spring onion leaves in half length-ways to make the long thin strips you need to tie the parcels.

Mix together the spring onion, garlic, just a shake of the fish sauce and the minced beef and pork. Season with pepper. To mix, it really does work best if you use your hands.

Spoon a mound of the meat mixture on to each cabbage leaf, fold the sides into the centre and roll up to make a small parcel. Secure each package by tying a strand of spring onion round its middle.

Bring the reserved stock back to the boil, season with a little salt to taste, add the rest of the fish sauce and a dash of soy sauce. Carefully put in the cabbage rolls and cook for about 15 minutes, or until the stuffing is firm when tested with a sharp knife.

Put some rice in individual bowls, top with some cabbage rolls, then just cover with soup. Sprinkle with spring onion and coriander, if you like.