Instructions

1. Cut out the core of the cabbage a knife then separate the leaves. Put them in a large pan of lightly salted boiling water and blanch for 5 minutes. Rinse them and let them cool in a colander to drain properly.
2. Heat a wok or heavy based pan and cook the pork until it changes colour. Drain and transfer the meat to a large mixing bowl.
3. Roughly grate the carrots, mince the garlic, then finely chop the spring onions & coriander leaves. Peel and grate the ginger. Add all of these to the pork.
4. Now pour in the sesame oil, soy sauce & rice wine. Combine well.
5. Turn on the oven. Grease a large oven-proof dish. Line it with layer of the smaller, inner cabbage leaves.
6. Put the large cabbage leaves on a chopping board and drop about two Tbspful of the pork mixture in the middle of each, then wrap them up carefully, tucking in the sides. Put them in the roasting dish, closely next to each other, seam-sides facing down. You should get about 8 rolls.
7. Brush them with some oil and bake for 25-30 minutes, at 180°C, until golden.
8. Serve warm or at room temperature.