Cabbage Rolls Stew - A Malaysian Eurasian Thing

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 head cabbage
• 600 g ground lamb
• 1 (7 ounce) can spam or 1 (7 ounce) can 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

Recipe

• 1 boil some water in saucepan. put in whole cabbage. remove leaves individually.
• 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 mix together, the minced lamb, 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 place one dessert spoonful of this mixture in each leaf and roll as in egg-roll style.
• 5 heat a little oil in saucepan, when hot, put in the quartered onion, cinnamon stick, pepper seeds, cloves and nutmeg seed.
• 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 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.