1. Put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes. 2. Remove and drain. 3. Cut off the thick part of stem and discard. 4. Slice leaves in half lengthwise and set aside. 5. Place the meat into a mixing bowl and add 1 tablespoon of wine or cream sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon cornstarch, 2 tablespoons chopped scallions, 1 teaspoon chopped or ground ginger root, 2 tablespoons sesame oil, and 3 tablespoons water. 6. Mix thoroughly until this filling is completely blended and smooth. 7. Lay out the saved halves of the cabbage leaves. 8. Lightly sprinkle cornstarch onto the leaves and place a tablespoon or less of the meat filling at the end of each leaf then rolling to enclose the balls. 9. Place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer. 10. Steam over medium heat for 10 minutes. 11. While the balls are steaming, place 1 cup chicken broth or stock, 1/2 tablespoon soy sauce, 1 tablespoon cream sherry, 1/4 teaspoon salt, and a dash of pepper into a sauce pot and bring to a boil. 12. Reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens. 13. Place the cabbage balls onto a serving platter and pour the thickened sauce over the balls. 14. Place a wooden toothpick into each ball and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
