Nappa Cabbage with Pork Meatballs

This is an original Dan Metcalf.  I got the idea for this back in 1988 I'm 
guessing.  I've since modified the dish to what we make today.  Great anytime,
but best for a hot dish in the cold of winter.

What I like is the buttery rich taste of nappa is great over rice with this
flavor combination.  Addition of butter gives the flavors a boost that is
amazing.

It's a 2 stage recipe.  Make the meatballs first and then freeze whatever you
don't plan to use.

Meatball Recipe:
 1     teaspoon  cumin, toasted & ground
 10-15 corns     pepper, toasted & ground (white is my preference)

 2     pounds    pork, ground
 2     medium    onions, finely chopped
 6     cloves    garlic, roasted  (Maybe 3-4 cloves of fresh garlic)
 2     cups      bread crumb (Japanese panko preferred)
 few   teaspoons sea salt to taste

 oil for frying

 (options: fresh or dried chiles)


 First toast up the cumin and peppercorns in a skillet.  Toast on low heat.
 Once you start smelling the cumin turn off the the heat, and leave the skillet
 on the stove for a couple more minutes.  You can then grind it up.

 Mix all the ingredients together by hand.  Test fry up a small sample in a 
 frypan to see if you have enough seasoning.  It should taste salty enough to
 stand on its own, but a little too salty is just fine too.

 Once the flavor is right you can then form them into mini meatballs 
 approximately 1 inch across.  Heat oil about 1 inch deep, no more, in a pot.
 At 350F fry up the meatballs until they are nicely browned.

 I use about 1/4 of this meatball recipe for 2 people.  Freeze the rest.


Now for the easy part!

Nappa Cabbage and Pork Meatballs:
 1     medium     nappa cabbage (sliced up into maximum size of 2" x 3")
 1/4   recipe     pork meatballs from above
 1     tablespoon oil for frying
 1/2   teaspoon   salt

 3     tablespoon butter
                  salt to taste
                  soy sauce to taste

 Heat a frypan large enough to hold the cabbage.  Sprinkle the salt in the
 bottom of the pan.  Drizzle over the oil.  Dump in all of the cabbage.  Put
 the meatballs on top of the pile.  Cover with a lid and let it steam.  Once
 the white part of the cabbage begins to turn translucent spread the butter
 across the top of the pan.  Let that cook in for a few minutes.  Before eating
 pour on the soy sauce, and it does take a tablespoon +.  (I never have paid
 attention to the amound of soy sauce, so pour a little, stir & taste until
 it's right.)  If you don't like soy sauce you can use salt, but it's not the
 same.

 Serve over rice.