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Add a photoServings: 4
Ingredients
- 4 lrg Porkballs
- 1 head Mustard cabbage
- 1 c. Stock
Directions
- 1. Prepare Lion's Head porkballs (see steps 1 to 4, recipe "Lion's Head"); cut mustard cabbage as in step 5.
- 2. Heat stock. Add in porkballs and bring to a boil; then simmer, covered, 1 to 1-1/2 hrs.
- 3. Add in cabbage; simmer, covered, 30 min more.
- VARIATION: Stir-fry the mustard cabbage briefly to soften; then cover raw porkballs completely with cabbage. Sprinkle with 1/2 tsp. salt. Add in the stock and simmer, covered, about 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 1 | 25% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 32mg | 1% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.68g | 1% |
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