Cabbage

Pork Balls & Cabbage

Posted by Carole Koch

Thanks to CSA member Michael Forbes for sharing this recipe.

Sauce:
1 1/2 cup Water
1/4 cup sherry or white wine
2 tablespoons soy sauce (dark)
1 tablespoon brown sugar
2 tablespoons cornstarch
2 tablespoons water

Mix first 4 ingredients together in sauce pan, bring to a boil, reduce to a simmer, cover, and cook for 30 minutes. Cool to room temperature and add the last two ingredients.

Pork Balls:
1 pound ground pork (or 1/2 pork and 1/2 turkey)
2 tablespoons soy sauce
1/2 cup finely chopped green onion
1 tablespoon gated fresh ginger
2 cloves crushed garlic
red pepper flakes to taste
2 tablespoons brown sugar
1 tablespoons sesame oil
3 tablespoons cornstarch

Mix all ingredients together and form into balls. Fry in a skillet lightly coated with oil, until cooked through and have a crust. Remove from skillet and set aside. Discard excess fat.

Cabbage:
1 head cabbage, thinly sliced

Add cabbage to the skillet and sauté. Add enough water to wilt the cabbage, yet maintain some crunchiness. Add the meatballs to skillet, add the sauce, and heat through. Serve with rice.

Thanks Michael!

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