Cabbage Rolls Stew - a Malaysian Eurasian Thing

Ingredients

• 1 head cabbage
• 600 g ground pork

• 1 (7 ounce) can Spam or chopped ham
• 2 stalks onion scallions (thinly sliced)
• 1 egg
• salt and pepper
• 1 medium yellow onion (quartered)

• 1 (2 inch)  cinnamon sticks
• 4 cloves
• 4-6 peppercorns

• 1 (7 ounce) can campbells chicken soup
• 1 small nutmeg, seed grated

Directions

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.