Recipe: Meatballs Braised in Chinese Cabbage

Meatballs Braised in Chinese Cabbage
Source: Beyond Bok Choy: A Cook's Guide to Asian Vegetables by Rosa Lo San Ross

This recipe is variation on the traditional giant Chinese meatballs called lions' heads. The smaller size makes them easier to serve. It is best to make this dish in a covered casserole that can be brought to the table, so the cabbage "lid" is not disturbed before eating.

1 head Chinese cabbage, (about 2 lbs.)
FOR THE MEATBALLS:
4 dried Chinese black mushrooms
2 Tablespoons dried tree ears (wan yee)
1 pound ground pork
1/2 cup diced jicama or fresh water chestnuts
1 teaspoon minced fresh ginger
2 scallions, green and white parts, minced
1 teaspoon orange zest
1 Tablespoon dark soy sauce
1 Tablespoon red-wine vinegar
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1 large egg
FOR THE SAUCE:
1/4 cup dark soy sauce
2 Tablespoons red-wine vinegar
1 1/2 cups chicken stock or water
1 teaspoon Szechwan peppercorns
1 (2-inch) piece orange peel
2 Tablespoons vegetable oil
2 teaspoons cornstarch, mixed with 1 Tablespoon cold water

Rinse the cabbage, cut of the base, and remove 16 whole leaves. Shred the remaining cabbage and reserve.

TO MAKE THE MEATBALLS:
In 2 small bowls, soak the mushrooms and tree ears in warm water until soft, about 15 minutes. Drain the mushrooms, reserving the soaking liquid. Cut off the stems and discard, and coarsely chop the mushrooms. Drain the tee ears and coarsely chop.

In a large bowl, combine the mushrooms, tree ears, pork, jicama, ginger, scallions, orange zest, soy sauce, vinegar, cornstarch, salt, sugar, pepper and egg. Mix well to combine. Form into 16 to 18 meatballs, about the size of golf balls.

TO MAKE THE SAUCE:
In a small bowl, combine the mushroom liquid with the soy sauce, vinegar, stock, Szechwan peppercorns and orange peel, and set aside.

Using 8 cabbage leaves, line a heavy cast-iron casserole with 2 layers of the leaves.

Heat the oil in a large skillet and brown the meatballs, a few at a time, transferring them to the casserole as they are done.

Pour the sauce over the meatballs, cover with the shredded cabbage, then use the remaining 8 leaves to cover in a double layer. Place the lid on the casserole, bring the liquid to a boil, reduce heat to low, and simmer 40-45 minutes, until the cabbage is melting tender and the meatballs are thoroughly cooked, firm to the touch.

Add the cornstarch mixture to the sauce. Return to a boil and simmer until the sauce thickens. Bring the casserole to the table and serve the meatballs and cabbage over steamed white rice.

Servings: 4