Cabbage Lionhead


150 grams of cabbage
200 grams of ground pork
Water chestnuts 8
Shallots 1
10 grams of ginger


A. pinch of salt
A little soy sauce
White pepper
A little rice wine
A little cornstarch
A little sesame oil
B. oyster sauce 1 tsp
1 tablespoon soy sauce
Fresh chicken powder 1 tsp
1 tsp caster sugar
1 tablespoon rice wine


  1. Peel cabbage leaf slices; after water chestnuts, peeled Crush; washed mince shallots; ginger Peel and wash the end; set aside.
  2. ground pork into a large bowl, add water chestnuts, chopped, diced green onion, ginger and all seasonings A mix, knead into appropriately sized spherical, into the hot oil, and fry over low heat until golden, remove and drain the oil reserve.
  3. The amount of oil into the wok pan, add cabbage and stir-fry the next number, then add the meatballs two practices with all seasonings B, change stamped and simmer over low heat for about 12 minutes.