|Ground pork||2 Pound|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Chinese cabbage||2 Pound (1 Large Head, Do Not Substitute Regular Cabbage Because It Has A Strong Odor)|
|Vegetable oil||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
Mix pork, 1/3 cup soy sauce, next 3 ingredients, 1 tablespoon cornstarch and 1/2 cup cold water in large bowl and let set 15 minutes, then divide in 6 to 8 portions.
Wash cabbage, cut leaves and stems in 2-inch sections and set aside.
Mix remaining 3 tablespoons cornstarch and 2 tablespoons water to form a thin paste.
Shape each portion of meat mixture in ball and, with hands, coat with cornstarch paste, tossing meatballs between hands to coat evenly.
Put oil in skillet and set over medium heat.
Brown meat balls quickly on all sides.
Transfer meatballs to an enameled pot or Dutch oven and add granulated sugar, 1/2 cup water and 1 1/2 tablespoons soy sauce (reserve skillet with drippings for later use).
Bring to boil, cover and simmer over very low heat 1 1/2 to 2 hours.
Add cabbage a little at a time to reserved skillet and cook, stirring, about 5 minutes. (Cabbage wilts during cooking and makes room for more.)
Arrange meatballs with gravy on top of cabbage and simmer 10 minutes.
Skim off any fat from gravy.
Makes 6 to 8 servings.