Step 1

Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.

Step 2

Heat oil in large frying pan; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add pork and paste; cook, stirring, until pork is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.

Step 3

Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. Cook rolls, in single layer, in large baking-paper-lined bamboo steamer over large saucepan of simmering water, about 10 minutes or until heated through.

Step 4

Meanwhile, make tomato sauce; combine undrained tomatoes, stock and garlic in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.

Step 5

Serve cabbage rolls with tomato sauce and rocket.