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84 Meatballs with Chinese cabbage Serves 4 | Preparation time 40 minutes Ingredients For the meatballs: 15 g ginger | crushed 2 cloves of garlic | crushed 750 g pork mince 1 tsp. Chinese 5-spice powder ½ tsp. cinnamon, ground 1 tbsp. soy sauce Salt For the Chinese cabbage: 100 g carrots | in thin batons 1 Chinese cabbage (750 g) | leaves separated 200 g Chinese egg noodles (Mie noodles) Accessories: Perforated cooking container Solid cooking container Sieve Preparation Knead the ginger and garlic with the mince, 5-spice powder, cinnamon and soy sauce, season with salt and shape into 32 balls. Spread out the carrots and Chinese cabbage in a perforated cooking container, place the meatballs on top and cook using the settings indicated for cooking stage 1. Place the egg noodles in a solid cooking container and add salt. Add enough water to cover the egg noodles. Place in the oven compartment with the meatballs and cook using the settings indicated for cooking stage 2. Drain the egg noodles in a sieve. Serve in bowls with the Chinese cabbage, carrots and meatballs. Settings Cooking stage 1 Temperature: 100 °C Duration 6–7 minutes Cooking stage 2 Temperature: 100 °C Duration 6–7 minutes