Braised baby cabbages in wine stock

Ingredients:
4 baby Beijing cabbages or 2 medium-size ones
3-4 cups fresh chicken stock (from boiling 2 chicken carcasses, 1 carrot, 1 celery stick and 1 onion together)
1 cup rice wine
2 slices Chinese ham, diced
1 stalk fresh coriander, chopped

Method:
1. Wash and drain cabbages and remove enough outer leaves to make a neat cabbage ball.
2. Cut a cross at the base of each cabbage but leave the stalks intact, otherwise the leaves will detach during the cooking.
3. Bring chicken stock and wine to the boil in a pot large enough to accommodate the vegetables, then place whole cabbages in the stock. Add half of the diced Chinese ham. Cover pot with a piece of foil if the lid does not fit.
4. Reduce heat to simmering and poach cabbages gently for about an hour or till tender when poked with a fork.
5. Cut a deep cross at the top of the cabbages and pour hot stock over from time to time during the cooking to allow the flavours to penetrate.
6. When ready to serve, gently open up the slits on top and scatter with the rest of diced ham and the coriander leaves.