Braised “Lion’s Head” Meatballs with Napa Cabbage

Name: Braised "Lion's Head" Meatballs with Napa Cabbage
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 tsp. sesame oil; 10 leaves napa cabbage; 4 oz. enoki mushrooms, stems trimmed; 1 ⁄ 4 cup light soy sauce; 1 tbsp. dark soy sauce; 1 ⁄ 2 tsp. sugar; 1 lb. ground pork; 1 ⁄ 2 cup water chestnuts, minced; 2 tsp. minced ginger; 2 tsp. minced garlic; 2 tbsp. cornstarch; 2 tsp. Chinese cooking wine

Serves
serves 4

TODD COLEMAN

These giant ginger and garlic-spiced meatballs come from home cook Eatty Du. This recipe first appeared along with Andrea Sun's story Nothing Better Than a Home-Cooked Meal.

Ingredients

1 ¹⁄₂ tsp. sesame oil
10 leaves napa cabbage
4 oz. enoki mushrooms, stems trimmed
¹⁄₄ cup light soy sauce
1 tbsp. dark soy sauce
¹⁄₂ tsp. sugar
1 lb. ground pork
¹⁄₂ cup water chestnuts, minced
2 tsp. minced ginger
2 tsp. minced garlic
2 tbsp. cornstarch
2 tsp. Chinese cooking wine

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Instructions

Step 1

Pour 1 tsp. sesame oil in a 6-qt. saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer. Pour 2 tbsp. light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.

Step 2

In a bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and soy sauce, along with cornstarch and wine; mix until evenly incorporated. Divide mixture evenly into about eight 3-oz. meatballs; arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer; cook, covered, until cooked through, about 25 minutes.