Cooking with Cabbage
Thinking of what to cook every single day—three or more meals plus snacks per day—can sometimes exhaust us, cooks. There are days when we have all the energy and inspiration. But there are days, too, when we feel like robots working in the kitchen, mindlessly cooking, mistaking sugar for salt, and burning the garlic to bitterness during the swift second we took to thaw out a frozen chicken, which we should have taken out the night before. It seems there’s nothing we can do right at the moment, and we might as well just order takeaway. But just then, we notice a sad-looking cabbage sitting in the deep corner of the crisper, and well, it’s still crisp! There’s hope for a simple cabbage omelette or okonomiyaki. Our meal is redeemed by a humble vegetable and a little bit of resourcefulness.
Cabbage, green or purple, elongated or round, and all its variety is nice to work with because of the flexible flavor and texture. It works well with almost any cooking: steamed or stir-fried, shredded for side salad or spring rolls. Not to mention, it makes the stomach feel satisfied, which could help prevent overeating.
Meatballs with Cabbage is one of our favorite recipes. Hope you give it a try, too, if you haven’t yet. And when you feel like you’ve run out of ideas or inspiration to cook, write to us and maybe together we can brainstorm a fascinating recipe. Or subscribe to our Youtube channel Mama Sita’s Recipes.
~Cheers from Mama Sita’s Kitchen
Meatballs with Cabbage
Makes 15 pieces
INGREDIENTS
For the meatballs:
| 9 oz | ground chicken | 250 g |
| 4 tbsp | water | 60 ml |
| 4 tbsp | all-purpose flour | 30 g |
| 1 pc | egg, beaten | |
| 1/2 tsp | grated ginger | |
| 2 tbsp | chopped kuchay (Chinese chives) | 10 g |
| 1/2 cup + 2 tbsp | coarsely chopped singkamas (jicama) | 90 g |
| 1/2 cup | chopped Chinese cabbage (white part only) | 60 g |
| 1/4 cup | chopped onion | 35 g |
| 2 tbsp | Mama Sita’s Oyster Sauce | 30 ml |
| 1/4 tsp | ground black pepper Salt to taste Cooking oil, for frying |
|
| 6 pcs | Chinese cabbage leaves | 100 g |
For the sauce:
| 2 cups | water | 500 ml |
| 2 tsp | grated ginger | |
| 2 tsp | sugar | |
| 4 tbsp | Mama Sita’s Oyster Sauce | 60 ml |
| 1 1/2 tbsp | cornstarch, dissolved in: | |
| 1 1/2 tbsp | water |
COOKING INSTRUCTIONS
Make the meatballs:
1. In a bowl, combine all ingredients except for the whole Chinese cabbage leaves and cooking oil. Mix well and form into 2-inch balls.
2. Fry in hot oil until golden, about three minutes. Drain.
3. Arrange the meatballs on a plate and steam for 15 to 20 minutes.
4. Add in the Chinese cabbage and cook for another three minutes.
Make the sauce:
1. In a small saucepan, combine all the sauce ingredients together with any liquid gathered from steaming the meatballs. Bring to a boil.
2. Cook for another five minutes or until sauce has thickened.
3. Pour the sauce over the meatballs and serve hot.