The preparation

• Boil water in the steam cooker. Wash the cabbage, place in steaming basket and let cook 5 minutes. Carefully remove the leaves and let sit in basket. Chop up the rest of the cabbage into thin strips then cook 10 minutes in the chicken broth.
• Peel and crush the garlic cloves. Peel and chop the onion.
• Heat up the oil in a saucepan, brown the onion. Add the garlic, ginger, mussels, wine and the parsley and cook while stirring for 2 minutes.
• On each cabbage leaf, place the broth-cooked cabbage strips, then the mussels. Add 1 tablespoon of cream per papillote, pepper, salt. Close up the cabbage, ballotine-style, loosely tie using kitchen string and place in the steam cooker for 5 minutes.
• Boil water in the steam cooker. Wash the cabbage, place in steaming basket and let cook 5 minutes. Carefully remove the leaves and let sit in basket. Chop up the rest of the cabbage into thin strips then cook 10 minutes in the chicken broth.
• Peel and crush the garlic cloves. Peel and chop the onion.
• Heat up the oil in a saucepan, brown the onion. Add the garlic, ginger, mussels, wine and the parsley and cook while stirring for 2 minutes.
• On each cabbage leaf, place the broth-cooked cabbage strips, then the mussels. Add 1 tablespoon of cream per papillote, pepper, salt. Close up the cabbage, ballotine-style, loosely tie using kitchen string and place in the steam cooker for 5 minutes.