Cabbage Rolls Stew - A Malaysian Eurasian Thing

1. 1

   Boil some water in saucepan. Put in whole cabbage. Remove leaves individually.

2. 2

   When leaves are cool, slice off the back center top rib of each leaf -this makes it easier to roll the meat in it.

3. 3

   Mix together, the minced pork, the spam, the egg, the sliced green onions, pepper and salt. I like to add a little sherry or chinese rice wine at this point. It's up to yo.

4. 4

   Place one dessert spoonful of this mixture in each leaf and roll as in egg-roll style.

5. 5

   Heat a little oil in saucepan, when hot, put in the quartered onion, cinnamon stick, pepper seeds, cloves and nutmeg seed.

6. 6

   When onion is soft add the can of campbell chicken soup, stir, and add some water (depending on how much gravy you want).

7. 7

   When soup begins to boil put in cabbage rolls, simmer for 5 to 10 mins, then turn off heat and serve with sambal belachan and hot rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.