Line a bamboo steamer with parchment paper.
Heat 1-1½ cups water in a non-stick wok.
Discard stems of cabbage cups and blanch in hot water for 30 seconds and drain on a plate.
Heat the lined bamboo steamer in the same hot water.
Combine cottage cheese, carrot, French beans, spring onion greens, ginger, crushed peppercorns, salt, soy sauce, Chilli sauce and vinegar in a bowl and mix well.
Place each blanched cabbage cups on the worktop.
Put some cottage cheese mixture in the center, fold and wrap it.
Place the wrapped cabbage parcels on the hot steamer, cover and steam for 5-7 minutes.
In between turn the parcels upside down to steam properly from both the sides.
Serve hot with sweet chilli sauce or schezwan sauce.
Notes
Try making these with chinese cabbage. It will be much easier to fold the parcels.