Here you go @DulcetMoans:
Oriental stuffed cabbage parcels
This quantity will make enough for 4 generous portions. Will try and be as precise as I can about measurements:
1 large savoy cabbage (or 2 smaller ones)
1 pack 4 pork steaks (make sure you get fatty ones!), cut into small dice
1 tin water chestnuts, chopped
1 green chilli, finely chopped
2 cloves garlic, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
1 large spring onion or 2 ordinary sized ones, sliced
4 baby sweetcorn, sliced
4 mushrooms, finely chopped
packet fresh coriander, finely chopped
light soy sauce (a good quality brand like Kikkoman)
2 teaspoons Chinese 5 Spice powder
black pepper
sesame oil
Put the meat and the vegetables (not the cabbage) into a large plastic/Tupperware box. Sprinkle with the Chinese 5 Spice powder, then add a generous sloosh of soy sauce and sesame oil. (I'm guessing at least 4 tablespoons of each) and season with black pepper. (Don't add any salt - the soy is salty enough). Leave to marinade for at least half an hour.
Heat a wok until it is very hot, then tip the meat mixture in and stir fry for about 5 minutes, until the meat is no longer pink. Leave to cool
Then prepare the cabbage - cut the stalk end off, and peel away the leaves. Cut away the bottom part of the tough stalk - this will make a sort of V-shaped cut up the centre of each leaf. You will need 2-3 leaves per person, and they need to be a reasonably decent size, hence why you may need 2 cabbages. Blanch the leaves for 2 minutes, then drain and leave to cool.
When everything is cool enough to handle, stuff the leaves with the meat mixture and put the rolled up parcels into a steamer. Steam for 10 minutes.