Shih Tzu Tou Lion's Head Casserole

Transport your taste buds to the heart of traditional Chinese cuisine with Shih Tzu Tou Lion's Head Casserole, a comforting and flavor-packed dish that's as visually stunning as it is delicious. This classic recipe features oversized, tender pork meatballs infused with aromatic ginger, soy sauce, and the irresistible crunch of finely chopped water chestnuts. Nestled between layers of Napa cabbage and gently simmered in a savory chicken stock, the meatballs soak up the umami-rich broth, creating a melt-in-your-mouth texture. Perfectly browned to develop a golden crust, these "Lion's Head" meatballs are crowned with a blanket of stewed cabbage for a satisfying blend of earthy flavors. Easy to prepare yet elegant enough to impress, this casserole is a quintessential winter warmer. Pair it with steamed rice to absorb every drop of the flavorful broth, and enjoy a hearty meal that's steeped in authentic tradition. Perfect for family dinners or special occasions, this dish truly celebrates the art of Chinese comfort food!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 500 grams Ground pork
• 2 stalks Green onions, finely chopped
• 1 tablespoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon Sesame oil
• 2 tablespoons Cornstarch
• 1 large Egg, beaten
• 50 grams Water chestnuts, finely chopped
• 1 head Napa cabbage
• 4 cups Chicken stock
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

In a large mixing bowl, combine the ground pork, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, beaten egg, and water chestnuts. Mix thoroughly until the mixture reaches a sticky consistency.

Step 2

Form the mixture into 4 to 6 large meatballs, each about the size of a tennis ball. Set aside.

Step 3

Separate the leaves of the Napa cabbage. Rinse and pat dry. Line the bottom of a large, deep casserole pot or Dutch oven with the larger cabbage leaves.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. Transfer the browned meatballs to the cabbage-lined pot.

Step 5

Place the remaining cabbage leaves on top of the meatballs to cover them completely.

Step 6

Pour the chicken stock into the pot, ensuring the meatballs and cabbage are mostly submerged. Add salt and white pepper to the broth, then bring to a gentle boil over medium heat.

Step 7

Reduce the heat to low, cover the pot, and let the casserole simmer for 45-50 minutes. Check occasionally to ensure the liquid does not evaporate completely; add more chicken stock or water if needed.

Step 8

Once the meatballs are tender and infused with the flavor of the broth, remove the pot from heat. Serve the casserole hot, scooping both cabbage and meatballs into individual bowls with some broth.

Nutrition Facts

Serving size	(3006.0g)

Amount per serving	% Daily Value*
Calories	2626.7

Total Fat 165.2g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 22.7g
Cholesterol 720.2mg	0%
Sodium 3874.4mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 13.0g	0%
Total Sugars 22.1g
Protein 201.0g	0%

Vitamin D 40IU	0%
Calcium 934.8mg	0%
Iron 15.0mg	0%
Potassium 2574.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 31.5%

Carbs: 10.2%