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1
To make the meatballs-combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
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2
Cover and refrigerate for at least 15 minutes or up to 4 hours.
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3
Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
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4
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
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5
Put the cornstarch in a shallow bowl.
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6
Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
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7
Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
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8
Using slotted spoon, return the meatballs to the plate.
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9
Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
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10
In batches, stir in the cabbage and cook until wilted.
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11
Add the broth, soy sauce, and sugar and bring to a boil.
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12
Nestle the meatballs in the cabbage.
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13
Decrease heat to med-low and cover.
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14
Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
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15
Season with salt and pepper.
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16
Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
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17
Sprinkle with minced scallions and drizzle with sesame oil.
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18
Serve hot with the rice and additional soy sauce passed on the side.
