Meatball and Tomato cabbage

Based on this recipe. I started making the egg and tomato cabbage then remembered the homemade, cooked meatballs I had in the freezer and decided to use them.
Put neutral oil in a large skillet over high heat. When hot, add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded savoy cabbage (1 small cabbage). Season with salt, pepper, fish sauce or soy sauce, and vinegar or citrus juice. Once cabbage is soft and slightly brown, add 1 cup chopped tomatoes and several cooked meatballs, quartered. Cook, stirring frequently, until the meatballs are heated through. Add chopped chives and stir through. Drizzle on sriracha at the end.


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