MONGOLIAN MEATBALLS IN CABBAGE CUPS

Mongolian meatballs in Cabbage Cups image

Provided by jo magram @jmagram

Number Of Ingredients 4

- cabbage leaves, 1 lb. ground beef, 1/2 cup panko bread crumbs, 4 green onions diced and divided, 1 egg beaten
- 2 cloves garlic minced, 2 tsp. sesame oil seperated, little salt, red pepper flakes but i chose black pepper, 1 tsp. oil, 2 tsp. minced ginger
- 1/2 cup chicken broth or water but i chose broth, 1/2 cup low sodium soy sauce however i would cut that in half since too salty and had to add more broth to help it, 1/4 cup brown sugar
- 1 large carrot peeled and thinnly sliced and cut small, sesame seeds for garnish

Steps:

In large pot of boiling water dip each leaf of cabbage in for 30 seconds and place on towel to drain and dry, in large bowl combine beef, bread crumbs, 1/2 of green onions egg, garlic, and 1 tsp. of sesame oil, little salt and pepper. Mix well and form small balls of equal size.
In large skillet over medium heat add oil heat then add balls and brown on sides removing to drain. drain excess oil from pan and add remaining tsp. of sesame oil and stir in ginger and cook for 30 seconds then add broth, soy sauce and brown sugar and carrots. Bring to simmer and add meatballs and cook through (about ten minutes)...NOTE.. if sauce not thick enough add a bit of cornstarch slurry .
If cabbage leaf is large cut in middle down spine and quarter otherwise use smaller ones as appropriate.
To plate, put meatball with little sauce in middle of leaf, garnish with some sesame seeds. SUGGESTION....you might use a tooth pick to secure from sides for easy pick up. SERVE WARM