Recipe - Simmered Lions Head

4 lg Porkballs
1 Head Mustard cabbage
1 cup Stock

1. Prepare Lion's Head porkballs (see steps 1 to 4, recipe "Lion's
Head"); cut mustard cabbage as in step 5.

2. Heat stock. Add porkballs and bring to a boil; then simmer, covered,
1 to 1One half hours.

3. Add cabbage; simmer, covered, 30 minutes more.

VARIATION: Stirfry the mustard cabbage briefly to soften; then cover
raw porkballs completely with cabbage. Sprinkle with One half teaspoon salt. Add
the stock and simmer, covered, about 2 hours.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.