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Braised Lions Head Recipe

Ingredients

How to make it

  • For the meatballs
  • combine all ingrdients except the oil in large bowl
  • mix well
  • divide into 8 portions
  • shape each portion into a ball
  • heat oil in wok or large skillet over meduim to high heat
  • brown meatballs shaking or stirring gently occassionally so meatballs keep their shape 6 to 8 minutes
  • transfer meat balls to a 5 quart stock pot
  • discard drippings from wok or skillet.
  • add chicken broth, soy sauce and sugar to stock pot
  • bring to a boil reduce heat cover and simmer for 30 minutes
  • while the meatballs are cooking core the cabbage
  • cut base of leaves into 2 inch squares
  • cut the leafy tops in half
  • place cabbage in stock pot on top of meatballs
  • cook an additional 10 minutes
  • using a slotted spoon transfer cabbage and meatballs to serving platter
  • blend the 3 tablespoons water and the 2 tablespoons cornstarch
  • stirring constantly add the cornstarch mixture to the juices in the stock pot
  • cook until thickened
  • stir in the seasame oil
  • pour sauce over cabbage and meatballs just before serving

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The Cook

youtoo1955 Springfield, MO

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