Meatballs and Cabbage Stew
A comforting one-pot dish featuring tender napa cabbage slowly simmered with juicy pork and chicken meatballs, infused with aromatic garlic and subtle chili heat. The glass noodles absorb all the savory broth, making each bite warming and satisfying.
Story
This rustic stew is perfect for chilly evenings when you want something warm and filling without much fuss. The cabbage becomes meltingly soft, the meatballs stay juicy, and the glass noodles add delightful texture.
Ingredients
Napa cabbage
1 medium head, cut into diagonal pieces
Pork meatballs
10 small meatballs
Chicken meatballs
10 small meatballs
Glass vermicelli noodles
100g, soaked in warm water
Dried red chilies
4 whole
Garlic
5 cloves, sliced
Vegetable oil
3 tablespoons
Light soy sauce
2 tablespoons
Dark soy sauce
1 tablespoon
Salt
to taste
Water or chicken stock
4 cups
Instructions
1
Prepare the ingredients
Cut the napa cabbage into diagonal pieces about 2 inches long. Slice the garlic and set aside. Drain the soaked glass noodles and trim if needed.
2
Bloom the aromatics
Heat vegetable oil in a large pot over medium heat. Add the dried red chilies and garlic slices, stir-frying just until fragrant and the garlic turns golden, about 30 seconds. Be careful not to burn them.
3
Add the cabbage
Add the napa cabbage pieces to the pot and stir-fry for 2-3 minutes until they start to soften and are coated with the flavored oil. The cabbage should wilt slightly.
4
Simmer the stew
Pour in the water or chicken stock. Add both types of meatballs and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes until the cabbage is very tender.
5
Finish and serve
Add the glass noodles and cook for another 5 minutes until they become translucent and tender. Season with both soy sauces and salt to taste. Serve hot in deep bowls.
