1. In a skillet over medium to high heat fry the bacon bits and set aside. 2. Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside. 3. Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok. 4. Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips. 5. Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add ΒΌ cup of sherry, continuing to stir fry for 30 more seconds. 6. Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot. 7. Combine all ingredients for the glaze in a small bowl. 8. Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides. 9. Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour. 10. To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
