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1
To make Stuffing: Mash together all ingredients in medium bowl.
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2
Season with salt and pepper, if desired, and set aside.
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3
To make Parcels: Bring 4 qt.
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4
water to a boil in large pot.
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5
Add shredded cabbage and Vegetarian Fish Sauce.
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6
Reduce heat to medium-low, and simmer 25 minutes.
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7
Bring large pot of salted water to a boil.
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8
Drop in cabbage leaves to blanch 2 minutes, or until pliable.
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9
Remove from water, and drain.
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10
Blanch green halves of green onions 30 seconds.
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11
Remove from water with slotted spoon, and drain.
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12
Shred white parts of green onion into thin strands using sharp knife, then soak in cold water 10 minutes, or until they curl.
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13
Heat oil in skillet over medium-high heat.
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14
Add mushrooms, and saute 3 minutes, or until browned.
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15
Set aside.
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16
Cut cabbage leaves into 12 6- x 4-inch pieces, reserving any leftover cabbage.
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17
Set 1 cabbage piece on work surface.
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18
Place 2 Tbs.
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19
Stuffing in center.
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20
Fold sides of cabbage in over Stuffing, and roll up like a burrito.
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21
Set seam side down, and tie parcel with 1 blanched green onion length.
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22
Repeat to make 12 Parcels.
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23
Bring cabbage broth to a boil in shallow pan.
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24
Add Parcels, mushrooms, carrot slices, and soy sauce.
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25
Simmer 6 to 8 minutes, or until carrots are tender.
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26
Divide Parcels and vegetables among bowls, and top each with broth.
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27
Garnish with cilantro and green onion curls.
