Separate cabbage leaves and cut into 2-inch pieces. Heat oil in skillet or wok until hot and sauta© or stir-fry cabbage for 2 minutes. Place cabbage in a stove-top casserole or cooking pot. Make 6 or 7 large meatballs from the meat mixture (above). Dissolve the cornstarch in the water and coat each meatball with the solution, then place meatballs on top of cabbage. Mix the soy sauce and sugar and pour over the meatballs and cabbage. Steam slowly for 30 to 40 minutes. Serve with steamed rice.