1 head cabbage, sliced
1/2 lb. ground beef
1/2 lb. ground pork
1 tbsp. cornstarch
1 egg
1/2 c. bread crumbs
1/4 c. sliced almonds
Salt & pepper

SAUCE:

2 tbsp. cornstarch
1/2 c. water
1 tbsp. Mongolian hot oil
2 tsp. soy sauce

Mix all ingredients except cabbage. Place in large serving plate. Form into small meatballs and fry in deep oil. Remove from wok and add 2 tablespoons oil to wok. Stir fry cabbage until tender. Season with salt and pepper to taste. Serve atop cabbage. Mix all sauce ingredients and bring to a boil. Pour over meatballs.