Lion's Head Meatballs with Beer Braised Cabbage: A Sino-German Fusion
This recipe combines the comforting flavours of German braised cabbage with the iconic Lion's Head Meatballs of Chinese cuisine. Juicy and flavourful meatballs simmer in a rich beer and vegetable broth alongside tender cabbage, creating a hearty and satisfying dish that celebrates both cultures.
Ingredients:
For the Meatballs:
- 500g ground pork
- 1/2 cup chopped onion
- 1/4 cup chopped water chestnuts
- 1 large egg, beaten
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground five-spice powder (optional)
- 1 tablespoon cornstarch
- Vegetable oil for frying
For the Braised Cabbage:
- 1 head of green cabbage, cored and cut into wedges
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, peeled and julienned
- 1 celery stalk, sliced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 bay leaf
- 4 whole black peppercorns
- 1 bottle (330ml) German lager beer
- 1 cup chicken broth
- Salt and freshly ground black pepper to taste
Instructions:
1. Prepare the Meatballs:
- In a large bowl, combine the ground pork, chopped onion, water chestnuts, beaten egg, Shaoxing wine, soy sauce, ginger, white pepper, five-spice powder (if using), and cornstarch. Mix well until everything is evenly combined.
- Form the mixture into uniform meatballs, about 1.5-2 inches in diameter.
- Heat enough vegetable oil in a large skillet or wok over medium heat. Carefully add the meatballs and fry them until golden brown on all sides.
2. Braise the Cabbage:
- Remove the meatballs from the pan and set them aside.
- In the same pan, add a little more oil if needed. Sauté the sliced onion and garlic until softened.
- Add the julienned carrot and celery, and cook for an additional minute.
- Stir in the brown sugar, soy sauce, bay leaf, and black peppercorns.
- Add the chopped green cabbage wedges and toss to coat them in the seasonings.
3. Simmering and Flavour Building:
- Pour in the German lager beer and chicken broth. Bring the liquid to a simmer.
- Gently nestle the fried meatballs back into the pan, ensuring they are submerged in the braising liquid.
- Cover the pan and simmer for 30-40 minutes, or until the cabbage is tender and the meatballs are cooked through.
4. Finishing Touches:
- Once cooked, remove the bay leaf and peppercorns.
- Taste the braising liquid and adjust seasonings with salt and pepper as needed.
5. Serve and Enjoy:
- Serve the Lion's Head Meatballs hot over a bed of braised cabbage. Spoon the flavourful broth over the top.
Nutrition Information:
(Approximate values per serving)
- Calories: 550-600
- Fat: 30-35g
- Protein: 35-40g
- Carbohydrates: 30-35g
Please note: This is a general estimate, and the actual nutritional content will vary depending on the specific ingredients and portion sizes used.
Tips:
- Soak the Water Chestnuts: Soaking the water chestnuts for 15 minutes before chopping helps to soften their texture.
- Substitute Shaoxing Wine: If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.
- Adjust Spice Level: The white pepper adds a subtle warmth. Adjust the amount to your preference.
- Beer Selection: Choose a German lager beer with a slightly malty flavour that will complement the other ingredients.
- Leftovers: Lion's Head Meatballs with Braised Cabbage can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.
This recipe offers a delicious fusion of German and Chinese flavours. With juicy meatballs nestled in a flavourful beer and vegetable broth, this dish is sure to become a new family favourite!
