1) Carrot, mushroom, cabbage stalk, ngo hiang (all shredded).
2) Stir fry the shredded ingredients, add seasoning. Cool & set aside.
3) Blanch the cabbage leaves in water or stock for about 2 minutes to soften the leaves. Drain and set aside.
4) Place stir-fried ingredients (step 2) onto each cabbage leaf (step 3) and roll up.
5) Steam the cabbage rolls for 5 minutes.
6) Thicken 1/2 cup stock with cornstarch solution and pour over cabbage rolls.