1. Combine Pork, Shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp Sugar, 1 Tbsp cornstarch, and egg. 2. Make twelve meatballs. 3. Heat oil in wok. 4. Add meatballs; cook 6–8 minutes, until browned, stirring occasionally. 5. Transfer meatballs to 5-qt saucepan; discard drippings. 6. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp Sugar. 7. Bring to a boil. 8. Reduce heat to low, cover, and simmer 30 minutes. 9. Meanwhile, core cabbage. Cut base of leaves into 2" squares. 10. Cut leafy tops in half. 13. Add sesame oil and serve over meatballs.