There are many different versions of cabbage and meatball soup, so it’s easy to improvise. I’ve never made it the same way twice! Yet every time I make it a hearty and tasty repast follows. A tip to making GREAT meatballs as opposed to hard lumps is to handle the meat a lightly as possible while mixing and rolling; also it’s far easier to bake meatballs in a 450 degree oven for 10 minutes than to go to the trouble of frying them on top of the stove—somewhat healthier as well, since no added fat is needed in the oven method. This is basically a one-dish meal.

Cabbage soup with mirepoix, beef stock, preserved tomatoes, spices, herbs, and grass-fed beef meatballs
House-made yeast rolls