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1
In a skillet over medium to high heat fry the bacon bits and set aside.
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2
Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
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3
Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
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4
Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
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5
Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add 1/4 cup of sherry, continuing to stir fry for 30 more seconds.
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6
Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
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7
Combine all ingredients for the glaze in a small bowl.
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8
Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
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9
Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
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10
To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.
