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

2. Heat stock. Add porkballs and bring to a boil; then simmer, covered, 1 to 1-1/2 hours.

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

VARIATION: Stir-fry the mustard cabbage briefly to soften; then cover raw porkballs completely with cabbage. Sprinkle with 1/2 teaspoon salt. Add the stock and simmer, covered, about 2 hours.

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