Lion's head meatballs with cabbage
Big, soft pork meatballs braised on a bed of cabbage in a light ginger broth. A Huaiyang home classic.
- Time1 hr
- LevelMedium
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork, water chestnuts, grated ginger, spring onions, tamari, sherry, cornflour and white pepper. Mix with your hand in one direction for 2 minutes, until sticky.
- 2
Divide into 8 large balls. Wet your hands to stop sticking.
- 3
Heat the oil in a wide pan over a medium heat. Brown the meatballs for 5 minutes, turning, until golden on all sides.
5 min - 4
Lift out the meatballs. Add the cabbage to the pan and stir for 2 minutes until it begins to wilt.
2 min - 5
Pour in the water and salt and add the ginger slices. Nestle the meatballs on top.
- 6
Cover and simmer gently for 30 minutes, until the meatballs are cooked through and the cabbage is soft and sweet.
30 min - 7
Serve in wide bowls with the broth and steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.