Separately mix chicken meat and prawns with ½ teaspoon cornstarch each.
Heat lard. Stir-fry chicken and prawns a few seconds, then add mushrooms, bamboo shoots and ham.
Season with salt, pour in stock and bring to the boil.
Add chicken livers and green peas. Stir in cornstarch-paste, reserving ¼ of the amount, and cook 1-2 minutes more. Remove and keep aside.
Bring a large pot of water to the boil. Blanch cabbage leaves to soften.
Cut away hard central part of leaf, keeping leaf oval in shape.
Place 1 tablespoon of the cooked mixture on each leaf. Roll ½ way, tuck in sides and roll up. Seal edges with reserved cornstarch-paste.
Place on heatproof plate open end down, and steam 15 minutes. Dish up.
To prepare sauce. Heat lard. Add stock and salt and bring to the boil. Thicken with cornstarch-paste and mix till smooth.
Pour sauce over cabbage rolls and serve hot.