Title: Clam stuffed cabbage rolls
 Categories: Seafood
      Yield: 4 Servings
 
     10    Cabbage leaves
    1/2    Bunch watercress
  1 1/2 c  Clam meat
      1    Onion
    1/2 ts Salt
      1 ts Sesame seed powder
      1 ts Minced green onion
    1/2 ts Minced garlic
    1/2 ts Pepper
      2 tb Corn oil
      3    Eggs
    1/2 c  Beef broth
      1 tb Soy sauce
      2 ts Sugar
 
  (1)  Select small-sized cabbage and remove root. (2) Carefully drop
  leaves one by one into boiliog water immersing tough part first. When
  tough part softens, drop rest of leaf into water, parboil 3 minutes
  until softened, and drain. (3) Remove intestines from clam meat and
  wash. Parboil clam meat 5 minutes and chop coarsely. (4) Mince onion
  and saut‚. Add saut‚ed onion to chopped clam meat and season with
  salt, sesame seed powder, minced green onion, minced garlic and
  pepper. (5) Boil eggs about 12-13 minutes until hard-cooked and cut
  each one into quarters. Wash watercress and blanch stem part only in
  boiling water for 2 minutes. (6) Spread out cooked cabbage leaves and
  remove thick parts of stems. Place a spoonful of filling (4) and one
  piece of cooked egg on each cabbage leaf and roll up carefully.
  Secure with watercress stem. (7) Place stuffed cabbages (6) in heavy
  pan. Mix beef broth, soy sauce and sugar,and pour over stuffed
  cabbages. Simmer over low heat for 15 minutes.
  
         by Chung Hea Han
  
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