Lion’s Head Casserole is a simple dish of pork meatballs and napa cabbage. The meatballs supposedly look like lion’s heads, which is a stretch, I know, but that is the name. Last week, I wasn’t feeling that great and got in that I want my mommy mood. (Yes, I’m 30.) I whined and asked my mom to make me a pot of this umami-powered dish that feels so nurturing. It feels mommy-made. I took pictures and notes, not remembering that I already posted this dish over a year ago.
I decided that it was worth re-posting for the new pics and some added thoughts. It’s interesting to compare the notes since my mom does not ever use recipes. It’s amazingly similar in making the meat mixture, but you’ll notice that you can vary the size of the meatballs if you want.
Lion’s Head Casserole originated in Shanghai but it has spread as a commonly known dish among the Chinese of many other origins, usually becoming a household favorite for kids. My mom thinks that the Shanghainese make their meatballs softer, with breadcrumbs or tofu in the mixture, while my mom prefers hers without much filler, a more meaty texture. (Note that if you use tofu, it will have to be eaten within a day or so because they will turn a little sour.)
Lion’s Head Casserole is a great way to have your meat and veggies made in one dish that saves well and reheats well. I recommend this as one of those staple dishes you learn. Get a rice cooker and you’re set.
Kelly’s Lion’s Head Casserole
~about 10 meatballs
- 1 (2lb) head of napa cabbage
- 1 lb ground pork
- 1/4 cup soy sauce
- 1 scallion, chopped
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 1 large egg white
- 1/4 cup vegetable oil
- rice to serve
Instructions –
1. Clean napa cabbage and cut into 1.5″ segments. Separate into 2 piles: stem pieces and leafy pieces. Set aside.
2. Combine pork, soy sauce, and scallions in a small bowl. Add 6 tablespoons water, cornstarch, sugar, and salt. Stir.
3. Mix in egg white and beat until sticky and well combined. Set aside.
4. Heat oil in a wok or wide pan (at least 4″ high sides) on medium high heat.
5. Wet your hands to form 1.5″ meatballs and place in the oil. Turn and brown them on all sides, cooking about half-way through.
6. Dump out the excess oil in the pan, leaving just about 2 teaspoons in the pan. Turn the heat up to high and add the stem pieces of napa cabbage. Flip around with the meatballs. Add 1 cup of water. Cover and cook for 5 minutes, or until stem pieces have softened. *As you cook, you may need to adjust the amount of water added because each napa cabbage will release a different amount of water.
7. Add the leafy pieces and stir. Cover and cook for 5 minutes. Lower the heat and cook until ready, about 5 minutes. Check that the cabbage is tender and there should be some sauce but not soupy. Serve with rice.
*Left-overs can be saved in an airtight container in the fridge for about a week. Reheat in the microwave or stove-top.
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YUM! These look so good I want to lick the screen!
You’re right, this is totally a comfort food! My mom used to make this for us when we were kids too…now I make mini ones (so, maybe I should call them “cat heads”) to pack for lunch 😀
some people see the shape of lions in the clouds, others see it in meatballs. whatever. 🙂
You guys crack me up!
I have been on a meatball roll lately and although most have had the Italian accent, this dish will fit right in as my next meatball venture. I’ve been making meatballs without red sauces, and they are being well received.
I grew up not eating pork, but even so Lionshead meatballs are also my go-to comfort food.
Looked at both versions, both good. I have been doing Lion’s Head for very many years, and it is one of our favorite fall & winter dishes. I did my first Lion’s Head meat ball dish after finding a recipe in a 1969
Chinese cook book. We both got hooked on that dish. I sometimes use regular cabbage, sometimes Napa, and have even used a combination. Regular cabbage stands up better than Napa in my view, but has a much different flavor. Marie prefers Napa as she is somewhat allergic to the regular cabbage.
Congrats, Jessica. To your mother as well!!
Old Doug in BC
I feel hungry like a lion when I read this!! YUmmers : ))
Janice, do you eat pork now or do you make an alternative version?
Old Doug in BC, I’ve never heard of a cabbage allergy. There are so many related vegetables. Is Marie allergic to broccoli and cauliflower?
omg i absolutely love lion’s head!! The one at Joe’s Shanghai in Chinatown is probably the best made I’ve ever had. My mom makes alright ones too. I must save this recipe and make some of my own! Thanks for sharing =]
Thank goodness for your recipes cuz Steve’s mom doesn’t follow any recipes either and isn’t good at measuring things out in such a way that I can ever write down her measurements! My two added cents are (1) the meatballs freeze well, so it’s great to make up a batch and freeze some for a quick future meal, and (2) one of my favorite parts of the dish is to add rice vermicelli noodles…The meat, cabbage, and noodles altogether hit the spot!
Actually, I meant mung bean thread noodles, not rice vermicelli…and you mentioned it in your post a year ago, which helped me correct myself! 🙂
Karen, getting my mom to measure stuff for me was a slow and painful process. The first 10 times we tried were failures because she would just forget to measure at least one or 2 ingredients and just throw it in, while I screamed “NOOOOOO….” Eventually, she get the hang of it. =)
Aren’t these so fun to make? I sometimes make 1 giant braised meatball, as they do in Taiwan. If you braise it long enough it just falls apart, like pork shoulder.
I’m curious…you said adding tofu as a filler would make the dish sour if not eaten in a day. Would this also apply to potstickers? I have a recipe I want to try that uses tofu in the pork mixture because it would make the pork filling more tender. I planned to freeze what I didn’t eat and then take out only what would be eaten from that point on. Thanks for your input! Delicious sounding recipe – have never tried Lion’s Head casserole before.
Dianna, if you freeze the un-cooked potstickers and cook as needed, it should be fine. Don’t cook them and then freeze them.
Howdy! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me. Anyhow, I’m definitely glad I found it and I’ll be bookmarking and checking back often!
hum, yumeee. love it
I made these last night and reheated tonight. Great dish and I will definitely make it again! I added a little ginger since I am in cold prevention mode.
Thanks Betsy! Hope you stay cold free!!
We love meatballs here too and I’m always looking for new ways and here you are! Thank you! This is going on next week’s menu!
Nana, I’d love to hear how these match up for a meatball enthusiast! =)
A fascinating discussion is worth comment. I ddo believe that you ought to write more on this topic, it mightt not be a taboo matter but usually
people don’t discuss these subjects. To the next!
All the best!!