2 lb. ground pork
8 oz crab meat, cooked
1 egg white
3 lb. napa cabbage
2 teaspoons sherry
2 teaspoons salt
2 teaspoons MSG (optional)
3 tablespoons cornstarch
2 teaspoons chopped scallions
2 teaspoons minced ginger
1 can (14.5 oz)of chicken broth
3 tablespoons vegetable oil

     In a big bowl, mix ground pork, egg white, 1 teaspoon salt, 1 teaspoon MSG, sherry, crabmeat, cornstarch, the scallions and ginger.  Stir the ingredients well into a rather stiff mixture.  Divide this into eight portions.  Roll each portion with your palms into a meatball.  Place the meatballs in a container and steam in a steamer for 20 minutes or until cooked.   Remove container, let stand.
     Wash, trim and slice the napa cabbage into 2" by 1" strips.
     Heat a wok over high fire, add vegetable oil.  When the oil is hot, add cabbage strips and stir fry for 30 seconds.  Remove them from the wok and put them on the bottom of an earthenward pot, a heat-proof casserole or a wok.  Place the meatballs on the top of the cabbage and add chicken broth, 1 teaspoon salt and 1 teaspoon MSG.  Cover the pot tightly, bring the stock to a boil and then turn the fire to low and simmer for 20 minutes. Serves 4-6.