Cabbage soup

Overview

Now is the season of spring cabbage, which has a sweeter taste than the usual cabbage.

Wash the cabbage and cut off the middle stem.
Blanch. Keep 3 slices and cut the rest into shreds.
Cut the onion into julienne and sauté in olive oil until translucent.
Cut the pumpkin into small pieces and add to stir-fry.
Heat the clams in the microwave for 2 minutes.
Add the chopped cabbage, stir-fry slightly, pour in the broth and cook for about 10 minutes.
Beat into pulp. Return to the pot, heat and season with salt.
Wash the shrimp and remove the black lines on the back. Cut scallops in half.
Marinate for a while with lemon juice, salt and coarse pepper.
Take a piece of plastic wrap, place cabbage slices on the plastic wrap, then put shrimp, scallops and clams on top.
Wrap the cabbage and tighten the plastic wrap tightly. Heat in microwave for 3 minutes. Made into seafood buns.
Place the seafood buns in a bowl, pour in the cooked cabbage soup, top with tomatoes and celery.