Lion's Head

Recipe courtesy Ming-Na

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Rated 4 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.

In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.

Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.

Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.

Cook's Note: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane. Ming-Na uses ground pork for her meatballs but they can be made with ground turkey or ground chicken.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 24 reviews

  • on April 15, 2008

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    I used ground turkey. I think I would add garlic to the meatballs next time. I felt like something was missing. I didn't have cabbage so I used romaine lettuce. It actually was great.

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  • on August 19, 2007

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    for sharing this recipe! I make this over and over again. So easy to make. I use ground turkey instead of pork (not much of a pork fan and use regular cabbage most of the time. My kids love it too. Works well served with rice.

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  • on May 30, 2007

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    I've never had "Lions Head" before, but I liked this recipe... Nice flavor, easy to make

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