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Clean the red cabbagecabbage and reserve 12 nice leaves. Blanch them in salty boiling water for 1 mn. Place them on a paper towel to absorb the excess water.
2
Cover the rice with water and add a dash of salt. Bring to a boil and cook until all the water is absorbed.
3
Take a sautée pan and heat 1.5 tablespoons oil. Add the chopped shallots and cook for 1 to 2 mns. Add the chopped ginger and cook for an extra 1 to 2 mns. Add the chopped chicken and cook for 5 mns. Make sure the chicken is well cooked.
4
Mix the chicken with the rice, the egg yolks, the egg and 2/3 of the chopped coriander. Add salt and pepper to taste.
5
Take two cabbage leaves and place them so that they interlap. Place some of the chicken
6
egg preparation in the middle. Cover with the edges of the cabbage and tie them together using cooking string (tie them like you would tie a parcel). Start over for the other cabbages. Steam them for 20 mns.
7
Meanwhile, prepare the sauce. Heat the tomato sauce without boiling and add the coconut milk. Chop the rest of the coriander and add it to the sauce. Serve the cabbages with the sauce. A taste of the islands in your plate.
Prep time 
