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Suggest a better descriptionFor meatballs; combine all ingredients except oil in large bowl; mix well. Divide mixture into 8 portions. Shape each portion into a ball. Heat oil in wok over medium high heat. Brown meatballs, shaking or stirring occasionally so they keep their shape, 6 to 8 minutes. Transfer meatballs to 5 qt. stockpot; discard drippings. Add chicken broth, soy sauce and sugar. Bring to boil; reduce heat, cover and simmer 30 minutes. While meatballs are cooking, core cabbage; cut base of leaves into 2-inch squares. Cut leafy tops in half. Place cabbage over meatballs. Cover and simmer 10 minute more. Using slotted spoon, transfer cabbage and meatballs to serving platter. Blend cornstarch and water in small cup. Stirring constantly, slowly add cornstarch mixture to pan juices; cool until slightly thickened. STir in sesame oil. To serve, pour sauce over all. Makes 4 to 6 servings. Pam in VA Formatted by Elaine Radis Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 266 | ||
Calories from Fat: 185 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 89mg | 27 % | |
Sodium 411.9mg | 14 % | |
Potassium 255.9mg | 7 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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