Lions-Head Cabbage Rolls. Really. They. Are. Good. RAWR! haha

Tonight, I felt like splurging. I typically try to avoid processed, prepared foods, but today was a binge day. woohoo! so yea. I decided to go with Gimme Lean! ground round (beef style). At first, my dad was like, "Hmm.... will you make me my own with real meat?" Fortunately, I couldn't have anyways, seeing as how we were short on cabbage.

So where did I get this wacky idea? Mi Abuelo. Wo de Ah Gong. My Grandpa. You see, this used to be one of those foods that he would always make when we visited him. They are typically superhuge meat balls, hence the name "lions head" or "se tze to." So I did my own take on this traditional family classic and voila! here we are.....

Here we have our ingredients: napa cabbage, rehydrated shiitake mushrooms, garlic, ginger, green onions, water chestnuts and Gimme Lean! beef style ground round. Not pictured: soy sauce, sesame oil, white pepper. Those little "meat" balls were made out of leftover roll filling.

Add the lion's heads and lion head rolls into the veggie stock/soy sauce/mirin/sesame oil mixture and cover.

Here we are, simmering for about 20 ish minutes.

TaDa! the final product. (i know, i said better pictures, but i was hungry!)

So on an unrelated note, I am still testing the recipe for the Taiwanese bread in case you were wondering about that. I'll get around to posting sometime in the near future. So stay tuned!