1. give away the stem end of the pointed cabbage wedge-shaped. Blanch the pointed cabbage whole in enough salted water until the outer leaves come off. Continue in this manner until all the large leaves are detached. Rinse each of the blanched leaves in iced water, place on a kitchen towel and pat dry. Discard the thick midribs in a wedge shape and gently flatten the leaves a little with a plating iron between plastic wrap or a kitchen towel.
Roast pine nuts in a frying pan without fat until golden brown. Rinse the peppers, cut in half, remove the seeds and cut into fine cubes. Peel and finely dice the shallots and garlic. Slightly score the backs of the crab tails and gut them. Pluck off cilantro greens and finely chop.
Chop the crab tails with a heavy kitchen knife and mix well with the sesame oil, coriander greens, diced peppers, salt, bell pepper, chili, pine nuts, garlic and scallions.
4. lay out the cabbage leaves on a surface. Fold 2-3 tbsp of the shrimp filling into the center of each leaf Form 2 leaves together, assuming leaves are too small. Fold edges over filling, roll up into roulades. Make a total of 8 roulades in this manner.
5. for the garfond, lightly flatten the lemongrass with the back of a heavy knife, then cut into 2 cm pieces. Lightly crush the cardamom pods. Coarsely chop chili, ginger, and garlic with peel and add to lemongrass, chicken stock, card
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