Filling: Mix preserved winter vegetables, minced water chest nuts, soft tofu and ground vege meat paste together in a bowl, season with salt, sugar, mushroom seasoning, and pepper.
Score the center of the cabbage so the leaves break away from the stem. Blanch the cabbage in boiling salt water and quickly remove each outer leaf when it is soft.
Cut away hard stem on the cabbage leaf that would make wrapping difficult. Place the filling in the center of the leaf. Wrap tightly and set aside on a steam tray.
Bring water to boil and steam the wraps for 10 to 15 minutes.
Optional: pour home made carrot sauce over the wraps: Peel and shred carrots. Cook carrots with canola oil until carrots turn dark orange. The sauce is great for dipping.