Braised Lion's Head

---------------------------------MEATBALLS---------------------------------
1 lb Lean ground pork
4 oz Shrimp; deveined, finely
-chopped
1/2 c Water chestnuts; sliced,
-chopped
1 ts Fresh minced ginger
1 Green onion; finely chopped
1 tb Soy sauce
1 tb Dry sherry
1/2 ts Salt
1/2 ts Sugar
1 tb Cornstarch
1 Egg; lightly beaten
2 tb Vegetable oil

-----------------------------------SAUCE-----------------------------------
1 1/2 c Chicken broth
2 tb Soy sauce
1/2 ts Sugar
1 Head napa cabbage; ( 1/2 to
-2 lbs)
2 tb Cornstarch
3 tb -cold water
1 ts Sesame oil

For meatballs; combine all ingredients except oil in large bowl; mix well.
Divide mixture into 8 portions. Shape each portion into a ball. Heat oil in
wok over medium high heat. Brown meatballs, shaking or stirring
occasionally so they keep their shape, 6 to 8 minutes. Transfer meatballs
to 5 qt. stockpot; discard drippings. Add chicken broth, soy sauce and
sugar. Bring to boil; reduce heat, cover and simmer 30 minutes. While
meatballs are cooking, core cabbage; cut base of leaves into 2-inch
squares. Cut leafy tops in half. Place cabbage over meatballs. Cover and
simmer 10 minute more. Using slotted spoon, transfer cabbage and meatballs
to serving platter. Blend cornstarch and water in small cup. Stirring
constantly, slowly add cornstarch mixture to pan juices; cool until
slightly thickened. STir in sesame oil. To serve, pour sauce over all.
Makes 4 to 6 servings. Pam in VA Formatted by Elaine Radis
Posted to MC-Recipe Digest by Nancy Berry on Apr 20,
1998