2 tbsp. cornstarch
2 tbsp. cold water
1 lb. ground boneless pork butt with some fat
3 tbsp. soy sauce
1 egg
1 lb. Chinese celery cabbage (6 c.)
1 tbsp. peanut oil
1 tsp. sugar
1/2 c. meat stock or water

In large mixing bowl combine cornstarch with cold water and mix well. Add the ground pork to the cornstarch mixture and mix well. Add 2 teaspoons soy sauce and the egg. Stir with spoon in one direction until the meat holds together; set aside.

Trim the wilted ends from the cabbage and cut off root end. Separate the leaf stalks and wash well. Drain and dry well. Cut each stalk lengthwise into 1/2" pieces, then crosswise into 3" long sections (about 6 cups).

On the bottom of a 2 or 3 quart heat proof casserole arrange about 1/4 of the cut up cabbage in one layer; set aside.

Heat a 10" skillet to a very high temperature over moderate heat. Add peanut oil to coat the pan. Wet your hands with cold water and divide the meat into 4 portions, rolling each into a round ball. Put them in the skillet one at a time and fry until light brown. Remove the meatballs and place on the bed of cabbage in the casserole. Stir fry the remaining cabbage in the same skillet for 2 minutes. Add the sugar and 1 tablespoon soy sauce and pour the stock over the meatballs. Cover the casserole tightly, slowly bring to a simmer, and cook for 5 minutes. Continue to simmer for 1 hour on the stove or bake in preheated oven at 300 degrees for 1 hour.