Meatballs: 1 egg, beaten 1 lb ground pork 1/2 cup oatmeal 1/4-1/2 cup milk 1 tsp kosher salt 1/2 tsp fresh ground black pepper 2 tsp Worcestershire sauce 2 cloves garlic, minced 1/2 small onion, diced 1 tsp dried thyme
Soup: 1-2 Tbsp olive oil 1 lb mushrooms, sliced 1 1/2 small onions, diced 2 stalks celery, diced 2-3 cloves garlic, minced 1 bunch kale, chopped 2 tsp dried thyme 1/4 cup butter 3-4 cups chicken or beef stock 1 1/2 cups heavy cream Salt and pepper to taste
Combine the meatball ingredients in a large bowl. Form the mixture into small meatballs (I used a 1.5 Tbsp cookie scoop).
Heat olive oil in a large dutch oven over medium high heat. Brown the meatballs on all sides. Remove the meatballs and set aside.
Brown the mushrooms in the same pan, adding a little bit of stock, water or white wine to deglaze the pan. Salt the mushrooms well. Cook until mushrooms are well browned, then add the onion and celery. Saute until soft and translucent, then add the garlic, thyme and black pepper.
Add the kale and cook until wilted, then add the flour. Stir in the flour and cook for a few minutes longer until everything is combined and the flour is slightly toasted. Add the stock and bring to a simmer.
Once the soup is simmering, add the meatballs and the heavy cream. Cover and simmer for 10 minutes. Serve hot.
2 large heads napa cabbage 1 tsp salt 1 lb ground pork 1/2 cup uncooked white rice 1/2 lb shiitake mushrooms, finely chopped 2 large eggs, beaten 1 tablespoon toasted sesame oil 1 Tbsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp Shaoxing rice wine One 1-inch piece fresh ginger, peeled and grated 6 cloves garlic, minced Freshly ground white pepper 1 bunch scallions, chopped
2 Tbsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp Shaoxing (Chinese cooking wine) 2 cups low sodium chicken broth or water
Remove 24 large outer leaves from the heads of cabbage (take 12 from each). Roll each leaf with a rolling pin gently to flatten and smooth it. Core half the remaining cabbage and chop it very fine. Sprinkle it with 1 tsp salt and set aside in a colander.
In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, light and dark soy sauce, Shaoxing wine, ginger, garlic, salt, and a generous amount of black pepper. Stir in the scallions . Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
Place a steam rack in the instant pot. Combine sauce ingredients and pour in the instant pot, then place a layer of remaining cabbage leaves on the steam rack.
Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture onto the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in the instant pot. Repeat with the rest of the cabbage leaves and meat mixture, placing additional leaves between each layer in the instant pot. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to cook with them.)
Lay any remaining leaves on top, then cook on high pressure for 17 minutes, then wait ten minutes before releasing the pressure.