'lion heads' of minced meat and cabbage

Prepare the rice according to the instructions on the package.

Cut the ginger as finely as possible. Mix with the minced meat, egg, garlic, 2 tbsp soy sauce and salt and pepper to taste. Form 4 balls with wet hands. Heat 2 tbsp oil in a frying pan and fry the balls for about 15 minutes until golden brown and done. Times regularly.

Keep 4 nice cabbage leaves behind and cut the rest into thin strips. Heat the rest of the oil and stir fry the cabbage strips for 3 minutes. Season with the rest of the soy sauce and pepper. Serve the meatballs ('lion heads') in the cabbage leaves with the rice and the stir-fried cabbage. Delicious with chopped spring onion.