Lion's Head Soup

Instructions

1. Prepare the meatball mixture
   In a large bowl, combine the ground pork, white parts of green onions, minced ginger, Shaoxing wine, both soy sauces, sesame oil, cornstarch, egg, and 1/2 teaspoon salt. Stir in one direction for about 5 minutes until the mixture becomes sticky and well-combined.
2. Form the meatballs
   With wet hands, divide the meat mixture into 4 equal portions and form into large meatballs, about 2.5-3 inches in diameter. These large meatballs represent the 'lion's heads' in the traditional dish.
3. Brown the meatballs
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully add the meatballs and brown on all sides, about 2-3 minutes per side. You're just searing them, not cooking them through. Remove the meatballs and set aside.
4. Prepare the cabbage base
   In the same pot, add about 1/3 of the cabbage pieces to cover the bottom. This creates a bed that prevents the meatballs from sticking and burning during the long simmer.
5. Add broth and meatballs
   Place the seared meatballs on top of the cabbage bed. Pour in the chicken stock, add white pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
6. Add remaining cabbage
   After 30 minutes, add the remaining cabbage around the meatballs. Cover again and continue to simmer for another 40-45 minutes, until the meatballs are cooked through and the cabbage is very tender.
7. Season and serve
   Taste the soup and adjust seasoning with salt if needed. Carefully transfer one meatball to each serving bowl, ladle the cabbage and soup around it, and garnish with the reserved green onion tops. Serve hot with additional soy sauce on the side if desired.