1. Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.
2. Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.
3. Mix pepper powder in 2 tbsps water and add to the soup along with salt and mix well.
4. Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsps water and add to the soup and cook till it thickens. Serve hot.