Mix all ingredients aside from 2 tbsp of soy sauce, cabbage and noodles. Let marinate for 1 hour.

Shape into large meatballs.

In a cast iron pot, heat oil over medium heat and pan fry meatballs until browned on all sides. Remove from pan.

To the still hot pan, add the white stems of the cabbage and stir fry.

Add remaining soy sauce and put the meatballs back in.

Add a handful of cabbage leaves to cover the meat balls and add water to almost cover the meatballs.

Cover and simmer 3 hours, keeping an eye on the water.

Keep adding water and cabbage to keep the meatballs nearly covered.

Towards the end of cooking, soak the noodles for 15 minutes and add to soup.

Enjoy!