Cook the cabbage leaves in boiling stock for about 2-3 minutes, until soft but not overcooked. You may have to do this in batches. Lift out and set aside. Toss the green spring onion leaves into the stock for a few seconds only until just soft and pliable. Remove and drain. Keep the liquid to use later. Now slice the spring onion leaves in half length-ways to make the long thin strips you need to tie the parcels.
Mix together the spring onion, garlic, just a shake of the fish sauce and the minced beef and pork. Season with pepper. To mix, it really does work best if you use your hands.
Spoon a mound of the meat mixture on to each cabbage leaf, fold the sides into the centre and roll up to make a small parcel. Secure each package by tying a strand of spring onion round its middle.
Bring the reserved stock back to the boil, season with
Put some rice in individual bowls, top with some cabbage rolls, then just cover with soup. Sprinkle with spring onion and coriander, if you like.
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