Instructions: 1. Prepare Lions Head porkballs (see steps 1 to 4 in recipe "Lions Head"); cut mustard cabbage as in step 5.

2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and soy sauce and bring to a boil; then simmer, covered, 30 minutes.

3. Add cabbage; simmer, covered, 30 to 40 minutes more.

VARIATION: Make smaller porkballs and saute 15 to 20 minutes. Top with Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no additional liquid, 10 to 15 minutes more.

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