Stuffed Chinese Cabbage

Peel the baby pineapple, remove the stem and also cut into cubes. Heat a little oil in a frying pan, season meat with salt and fry. Add pineapple cubes and fry. Fill up with cream, season with mango chutney and soy sauce. Cook for a few minutes. Mix with the pre-cooked long grain rice to a homogeneous farce. Season strongly with salt and freshly ground pepper. Cut the Chinese cabbage heads in half lengthwise. Pluck out some leaves and cut into narrow strips. Mix into the filling. Fill Chinese cabbage heads, reassemble and wrap tightly in aluminum foil. Place cabbages in a suitable cooking pot. Cover with water and make with lid closed for about 20 minutes.

In a frying pan, sauté the spring onion slices in butter. Add sugar, pour in strained tomatoes and chicken broth. Season with salt, pepper and garlic. Boil for 2 min and thicken with a little bit of cornflour.

Wrap the cabbage heads from the cloths, cut them into slices and arrange them on the sauce.

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