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1
Remove 5 outer leaves of cabbage and cut off crinkly tops of cabbage and reserve for another dish.
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2
Cut the thick white ribs into 2 1/2 inch wide pieces (I think regular cabbage can easily be subsituted here).
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3
Crush ginger wiht dull edge of a knife and then soak it in 2/3 cup cold water for 15 minutes.
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4
Discard ginger but reserve water.
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5
In a large mixing bowl combine ginger water, sherry and pepper.
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6
Add ground chicken (or ground pork) to mixture, mixing well to combine all.
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7
Heat a wok on the stove, add 5 tablespoons oil and heat until hot.
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8
Add sliced cabbage to wok and stir-fry for 1 minute.
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9
Stir in salt and cook for 2-5 more minutes.
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10
Remove cabbage and arrange in bottom of a 8-quart casserole.
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11
In a small cup or bowl mix together cornstarch and water.
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12
Dipping your hands into the mixture roll ground meat mixture into 16 meatballs.
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13
Place meatballs on a cookie sheet.
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14
In a skillet heat 2-3 tablespoons oil and then fry the meatballs in the hot oil, turning the meatballs so they brown on all sides.
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15
Arrange the meatballs on top of cabbage in casserole.
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16
Pour chicken broth over meatballs and then cover with whole cabbage leaves.
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17
Simmer for 3 hours.
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18
Serve hot.
