California Farm Leftover Duck or Turkey Cabbage Roll Soup
Leftover roasted duck carcass soup with tomato juice with stuffed cabbage rolls made this delicious meal from cookpad member Zoozoo. Thank you, Zoozoo.
California Farm Leftover Duck or Turkey Cabbage Roll Soup
Leftover roasted duck carcass soup with tomato juice with stuffed cabbage rolls made this delicious meal from cookpad member Zoozoo. Thank you, Zoozoo.
Cooking Instructions
- 1
Scrub green cabbage and simmer in tomato juice and vegetable broth with shaved carrot and ginger till pliable enough for rolling and stuffing. Remove vegetables from broth when soft. Use broth to make soup.
- 2
Condense tomato soup broth with leftover carcass, pepper, garlic, sugar till meat falls off the bone, overnight, cast iron dutch oven, heavy lid, low flame.
- 3
Caramelize slivered onion and onion rings in olive oil spray, two minutes.
- 4
Wash rice, drain, heat in oil two minutes till coated
- 5
Heat tomato duck or turkey soup mixture, add rice and all vegetables. Scrape meat off the carcass and add. Move bones to garden fermenter.
- 6
Make cabbage rolls with soup solids: cabbage leaf, carrot strips, ginger strips. Glazed onion, shredded carcass meat. Roll, close with toothpick.
- 7
Grease 4 large serving bowls, cover bottom of pan with cabbage leaf to prevent sticking. Put cabbage rolls of soup solids in serving bowl, cover each layer with tomato and rice soup. Bake half an hour in oven at 350F degrees. Sprinkle with fresh chopped parsley, Serve.
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