1/4 lb Chicken meat or pork
2 Chicken livers, cooked
3 oz Raw shrimp, shelled
3 oz Ham
4 Mushrooms
1/2 Bamboo shoot, chopped
2 tablespoons Green peas
14 pieces Round cabbage leaves
2 teaspoon Salt
2 teaspoon Cornstarch
1 1/2 cups Soup stock
5 tablespoons Fresh milk, or 3 tablespoons evaporated milk
1 1/2 tablespoons Cornstarch paste
5 tablespoons Lard or oil

Cut the chicken meat (or pork) into small cubes, mix with 1 teaspoon cornstarch. In a separate bowl, clean shrimp then cut into small cubes. Add 1 teaspoon cornstarch and mix well. Cut the chicken liver in small cubes. Cut ham, and mushrooms into small cubes too. Heat 4 tablespoons oil in frying pan. Fry chicken meat and shrimp, stir a few seconds, add mushrooms, bamboo shoots and ham. Then add 1 teaspoon salt and 1/2 cup soup stock, bring to a boil. Add chicken livers and green peas, add cornstarch paste, stir until starchy, remove from pan.
Remove and discard core of cabbage. Place cabbage in deep pot of boiling water and gently remove softened leaves. This is not to cook the cabbage. Cut hard spine from leaf, keeping leaf oval shaped. Place 1 tablespoon #4 mixture in center of leaf and roll-sealing edges with a little bit of cornstarch paste. Set on platter cut side down. Place platter in steamer and steam for 15 minutes. For cream sauce, heat 1 tablespoon oil and 1 1/2 cup stock quickly, add 1 teaspoon salt. When boiling, add 1 1/2 tablespoon cornstarch paste, mix until smooth, add milk, pour over cabbage rolls and serve while hot.