Methods

1. Mix all the filling ingredients into a bowl. Set it aside in chiller.
2. Boil the cabbages leaves for 1 minute’s ice bath to quickly cools it down, set aside.
3. To assemble the cabbage roll. Scoop 1 table spoon of the filling into the cabbage leaves, roll tight the cabbage, set it onto a plate. Repeats the steps, until all the cabbages has been filled.
4. Steam all the cabbage roll for 15 minutes in a steamer. Once steam, pour the liquid on the cabbage roll into a wok. Add in all the all the sauce ingredients and Carnation Evaporated Creamer. Cook until the sauce thickens.
5. Pour the sauce over the cabbage roll, garnish the cabbage roll with chopped carrot.
6. Serve immediately.