Braised Cabbage Lion's Head Meatballs
A classic Chinese home-style dish of large, tender pork meatballs braised with soft, silky Chinese cabbage in a savory soy-based broth.
Story
Braised Cabbage Lion's Head Meatballs is a beloved traditional dish rooted in the culinary heritage of Jiangsu and Shanghai, where oversized pork meatballs are gently simmered alongside wedges of Chinese cabbage until they absorb the rich, savory essence of the braising liquid. The meatballs, prized for their juicy texture and delicate sweetness, nestle among softened cabbage leaves that soak up every drop of the aromatic broth. Often enjoyed at family gatherings and festive tables, this humble yet comforting dish embodies the warmth and abundance of classic Chinese home cooking.
Ingredients
Napa cabbage one head
Lion's head meatballs about four pieces
Dried golden hook shrimp
to taste
Garlic sprouts and scallion one stalk each
Cooking wine, salt, pepper powder
a pinch
Soy sauce, salt
a small amount
Garlic sprouts
Instructions
1
Step 1
Stir-fry the minced dried shrimp and shredded garlic sprouts over high heat until fragrant.
2
Step 2
Add the cabbage and a splash of wine, and bring the water to a boil.
3
Step 3
Then add the lion's head meatballs and seasonings, cover with a lid, and braise until tender and fully cooked through, then serve.
