Lions Heads Meatballs

• 5 lbs Chinese cabbage
• 1 inch gingerroot
• 23 cup water
• 3 teaspoons sherry wine
• 12 teaspoon pepper
• 2 12 lbs ground chicken or 2 12 lbs ground pork
• 1 12 cups vegetable oil
• 2 teaspoons kosher salt or 2 teaspoons other coarse salt
• 2 tablespoons cornstarch
• 4 tablespoons cold water
• 4 12 cups chicken broth

1. Remove 5 outer leaves of cabbage and cut off crinkly tops of cabbage and reserve for another dish.
2. Cut the thick white ribs into 2 1/2 inch wide pieces (I think regular cabbage can easily be subsituted here).
3. Crush ginger wiht dull edge of a knife and then soak it in 2/3 cup cold water for 15 minutes.
4. Discard ginger but reserve water.
5. In a large mixing bowl combine ginger water, sherry and pepper.
6. Add ground chicken (or ground pork) to mixture, mixing well to combine all.
7. Heat a wok on the stove, add 5 tablespoons oil and heat until hot.
8. Add sliced cabbage to wok and stir-fry for 1 minute.
9. Stir in salt and cook for 2-5 more minutes.
10. Remove cabbage and arrange in bottom of a 8-quart casserole.
11. In a small cup or bowl mix together cornstarch and water.
12. Dipping your hands into the mixture roll ground meat mixture into 16 meatballs.
13. Place meatballs on a cookie sheet.
14. In a skillet heat 2-3 tablespoons oil and then fry the meatballs in the hot oil, turning the meatballs so they brown on all sides.
15. Arrange the meatballs on top of cabbage in casserole.
16. Pour chicken broth over meatballs and then cover with whole cabbage leaves.
17. Simmer for 3 hours.
18. Serve hot.

chinese cabbage, gingerroot, water, sherry wine, pepper, ground chicken, vegetable oil, kosher salt, cornstarch, cold water, chicken broth

Taken from www.food.com/recipe/lions-heads-meatballs-185780 (may not work)