Last Updated on March 25, 2023 by Simon Fan
Chinese cabbage (大白菜), also known as napa cabbage, is one of the most versatile vegetables. Indigenous to China, this mild-flavored vegetable is widely used in Chinese regional cuisines and works great in stir-fries, pickles, soups, braises, and dumplings.
I particularly like to use Chinese cabbage in braises and soups because its leaves and stalks turn wonderfully juicy and sweet after simmering.
In this easy recipe, I’m pairing Chinese cabbage with another versatile ingredient—meatballs. Using store-bought meatballs is a brilliant shortcut for creating tasty meals without much prep or effort. You can use meatballs made with pork, beef, or chicken, or choose plant-based ones as a vegetarian option. Simmer the cabbage and meatballs in stock (or water) and let their flavors come together.
Feel free to add other ingredients, such as mushrooms, or turn it into a soup with a bit more stock.
Be sure to also check out this hearty dish from Dongbei: Napa cabbage and pork stew with potato noodles.
Chinese cabbage with meatballs
Serves 2
Ingredients
12 oz (340 g) Chinese cabbage
8 oz (230 g) store-bought meatballs (pork, beef, chicken, or plant-based), thawed if frozen
2 tablespoons vegetable oil
1 cup (240 ml) chicken stock, vegetarian stock, or water
¼ teaspoon salt
Salt and pepper
1 scallion, thinly sliced
1 teaspoon sesame oil or olive oil (optional)
Directions
- Cut the cabbage into ⅙-inch (4 mm) strips. Halve the meatballs if large.
- Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the cabbage and stir-fry for 1½ minutes. Add the meatballs, stock, and salt and stir to combine. Cover and simmer until the cabbage is very tender and the meatballs are hot through (if pre-cooked) or fully cooked (if raw), about 8 minutes.
- Adjust the seasoning with salt and pepper. Garnish with the scallion and drizzle with the sesame oil.
