Recipe(tried): Dynasty Beef on Green Cabbage

With the start of Chinese New Year, just a few days away (Feb 7th) Year of the Rat... I dug out an old recipe from 1983, that I had made and marked as GOOD! It was a Year of the Boar recipe, but it is a bit different and someone may want to give it a try. Ground Pork may be substituted for the Ground Beef.

DYHNASTY BEEF ON GREEN CABBAGE

1 pound ground beef (or ground pork)
1 can (8 ounces) water chestnuts, drained and chopped fine
2 tablespoons minced fresh ginger or prepared ginger
1 egg, lightly beaten
1-1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
Dash pepper (or to taste)
1 tablespoon sherry
Oil for deep frying
1 medium head green cabbage (or two heads Chinese cabbage, if available)
2 tablespoons cooking oil
1 cup chicken broth, hot
1 tablespoon cornstarch
1/4 cup chicken broth, cold

Combine meat, water chestnuts, green onions and giner. Stir in egg, 1-1/2 teaspoons cornstarch, sugar, salt, pepper and sherry; mix gently but thoroughly. Divide mixture into four parts; shape each part into a large meatball.

Heat oil in deep fryer or wok to 375 degrees. Using wire basket or strainer, lower meatballs, slowly, into hot oil; deep fry until golden (about 5 minutes). Drain on paper towels. Pour off oil, straining and reserving for another use.

Cut cabbage into eight sections. Heat 2 tablespoons oil in larege skillet or wok placed over medium high heat. Add cabbage and cook, stirring constantly, until softened. Transfer to large casserole, lining bottom and sides. Place meatballs on cabbage. Pour hot chicken broth over. Simmer, covered, about one hour or until meat is thoroughly cooked.

Using slotted spoon, arrange cabbage on serving platter; place meatballs on top. Blend remaining cornstarch and cold chicken broth; add to liquid remaining in casserole. Cook and stir over low heat until thickened. Pour sauce over meatballs. Serve immediately.