*
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.
