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