8. Add napa cabbage and kinchay and continue to cook for
about 2 to 3 minutes or until the cabbage is tender yet crisp.
9. Season with salt and pepper to taste. Serve hot.
Notes:
Make sure the water is boiling before adding the meatballs to
keep them from falling apart.
Nutrition:
Calories: 209kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g
| Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 431mg |
Potassium: 383mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1651IU
| Vitamin C: 15mg | Calcium: 76mg | Iron: 2mg
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