Lion head meatballs on Chinese cabbage salad

Name: Lion head meatballs on Chinese cabbage salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Chinese cabbage (about 800 g); 7-10 Tbsp Salt; 2 TABLESPOONS Sugar; 3 TABLESPOONS Rice vinegar; 7-10 Tbsp Chili Flakes; 2 Garlic cloves; 10 g Ginger Root; 500 g Pork mince; 3 TABLESPOONS Rice wine; 2 TABLESPOONS light soy sauce; 300 ml Vegetable broth; 5 Stem(s) Coriander; 4 Spring onions

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Chinese cabbage (about 800 g)
7-10 Tbsp Salt
2 TABLESPOONS Sugar
3 TABLESPOONS Rice vinegar
7-10 Tbsp Chili Flakes
2 Garlic cloves
10 g Ginger Root
500 g Pork mince
3 TABLESPOONS Rice wine
2 TABLESPOONS light soy sauce
300 ml Vegetable broth
5 Stem(s) Coriander
4 Spring onions

Directions

1
Clean and wash the cabbage and remove 6 outer leaves. Blanch leaves briefly in boiling salted water. Rinse under cold water, cut in half lengthwise and remove stalk. Cut the rest of the cabbage into small pieces.
2
Knead the cabbage well in a bowl with 1/2 tsp salt, 1 tbsp sugar and vinegar. Season with chilli and let it stand for about 2 hours.
3
Peel and finely chop the garlic and ginger. Knead minced meat, rice wine, soy sauce, 1 tablespoon sugar, ginger and garlic. Spread halved cabbage leaves on the work surface side by side. Form 12 balls from the minced mixture, spread them on the cabbage leaves and wrap them tightly.
4
Bring the stock to the boil in a pot. Cook the balls for about 10 minutes. Wash coriander, shake dry, pluck leaves from the stems and chop coarsely. Clean and wash spring onions and cut into rings.
5
Season cabbage salad with salt and pepper. Fold the coriander and spring onions into the cabbage. Arrange cabbage salad and balls on plates, sprinkle with chilli flakes.