Beef / Pork

Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 is for Dinner.

Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 takes 10 minutes to prepare.

Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 takes 30 minutes to cook.

Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 makes 8 servings.

The ingredients for Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 are:

Coarse slat
1 cup short-grain white rice
Vegetable oil, for drizzling and rying
1/2 lb shiitake mushrooms, stems removed and finely chopped
6 garlic cloves, finely chopped
1/3 cup tamari (dark aged soy sauce found on the international aisle), plus more for serving
1 egg, lightly beaten
1/2 cup plus 1 tbs. cornstarch
1 tsp finely ground black pepper
1 cup chicken stock or broth
1 medium to large head of Napa cabbage, cut into large dice

Here is how you make Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365:

Bring 2 cups of water to a boil. Add salt and the rice. When the water returns to a boil, reduce the heat to a simmer and cover the pot. Simmer for 20 minutes, or until the water is absorbed. Set aside.Drizzle some oil in a small nonstick skillet preheated to medium-high heat, then cook the mushrooms and garlic for 3 to 4 minutes. Season with a little salt. Remove from the pan and cool for 5 minutes.Pour 2 inches of the oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.Place the pork in a bowl. Add the mushrooms and garlic. Add the tamari, the egg, a few spoonfuls of the cornstarch, and the pepper. Use a pair of chopsticks to mix the meat , stirring only in one direction until combined. The mixture will be wet. Place all but one tablespoon of the remaining cornstarch on a plate. Form 10 to 12 large, soft meatballs and dust them lightly but evenly in cornstarch.When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color. Drain the balls on paper towels.In a deep pot heat the chicken stock to a bubble. Add half of the cabbage, then layer in all the balls and remaining cabbage. The pot should be filled to the top. Place a lid on the pot and simmer for 10 minutes. the cabbage will cook down and add to the broth. Remove a ladle-ful of broth to a small bowl and dissolved a tablespoon of cornstarch in it, then return it to the pot. Simmer with the lid off for a minute or two to thicken the broth. Serve with the rice and extra tamari.8 Servings; (4 if you're Rachel Ray, but nutrion facts are for 8 servings)Number of Servings: 8Recipe submitted by SparkPeople user KTRAUT.

The nutritional information for Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 413.0

• Total Fat: 26.1 g
• Cholesterol: 133.1 mg
• Sodium: 766.2 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 0.5 g
• Protein: 33.0 g

Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 is Asian cuisine.