Step 1

Mix the ground pork with the garlic, cilantro stems, white pepper powder and oyster sauce. Cover and marinate in the fridge for about 20 minutes.

Step 2

Bring the broth to a boil in a large soup pot.

Step 3

Once the meat is marinated, stuff it into the cabbage by smearing it into a thin layer every 3-4 layers of cabbage, like lasagna. It doesn’t have to be perfect, just as long as each quarter of cabbage has some pork mixture stuffed into it.

Step 4

Once the broth is boiling, add the stuffed cabbage, cut side down and the mushrooms.

Step 5

If the cabbage isn’t covered, you can add some more broth or water to the pan, but it’s ok if it’s not all completely covered since it will shrink down once it starts to cook.

Step 6

Cover the pot with a lid, and let the cabbage simmer on medium low about 30-45 minutes until cooked through.

Step 7

Remove from the heat and add the mushroom sauce to taste.

Step 8

Serve with jasmine rice. Enjoy!