It’s still very hot and sunny in Hong Kong in October, most people still wear summer apparent. However it’s been in Cold Dew in solar calendar and it turned much colder in most part of China, especially northern regions.
Chinese cabbage, or Napa cabbage, has been the most commonly seen and most consumed vegetable in North China. People there would store tons of Chinese cabbage home and consume during the long cold wintertime. It’s also considered a symbol of prosperity in China. There’s a porcelain Chinese cabbage figure in my parents’ apartment. Though Chinese cabbage is an annual plant, it’s particularly sweet, juicy and crispy in cool season.
Chinese cabbage can be cooked in various methods, stir-fry, stew, soup, pickle, salad, wrap. And it’s known to all that baechu-kimchi, in Korean cuisine, is the most common type of kimchi. Baechu is the Sino-Korean reading of Baicai/白菜, the Chinese pronunciation of Chinese cabbage.
This recipe is under the influence of the most famous dumpling/jiaozi filling, Chinese cabbage and pork. I make meatball often, usually a big portion, keep in fridge and take whenever I want. When making meatball, I don’t like pure meat, but mix some vegetables in, such as mushroom, tofu, seasonal vegetables. So I would chop some Chinese cabbage in the pork mince. This is a quick and hearty soup recipe.