1 lg Cabbage head
2 lb Pork, ground; uncooked
2 c  Barley; cooked
2 cl Garlic; minced
1 1/2 c  Onion; chopped
2 tb Sauce, soy
2 tb Ketchup
1 tb Sugar, brown
2 ts Ginger, ground; to 3 ts.
1/2 ts ;salt
1/4 ts ;pepper

SAUCE
15 oz Tomato sauce; (1 can)
1/2 c Sauce, chili
1/4 c Sugar, brown; packed
1 ts Sauce, soy
1/8 ts Pepper, cayenne

peel briefly in boiling water, if desired. Finely chop peel, if desired;
set aside. Juice orange; set aside. In a small skillet, simmer green onion
5 minutes over low heat in wine, vinegar and stock. Strain well, discarding
green onion; cool slightly. Place egg yolks and wine mixture in a small
enamel-lined saucepan. Place over hot water or use a double-boiler. Water
should be barely simmering at any time. If mixture is over heated it will
curdle and must be remade from new ingredients. Add butter, one piece at a
time, mixing well and making sure each piece is fully incorporated before
adding the next. If desired use a whisk to beat butter into yolk mixture.
When all butter has been added, sauce should be fairly thick and creamy.
Add lemon juice, salt, white pepper, balnched orange peel and juice. Fold
in whipped cream before serving. Serve immediately to prevent sauce from
seperating. This sauce is delicious with delicate fish or vegetable dishes,
such as asparagus. It is also very good with broiled meat. Makes 4
servings.