How to make it

  • Mix hamburger, ground pork or lamb, herbs, salt, pepper, onions, garlic, green pepper and rice together gently. Mix milk/cream with slightly beaten egg and add to hamburger mixture. Mix thoroughly with your hands. Shape and roll into meatballs of desired size. (I make mine just between golf and tennis ball size).
  • In LARGE soup pan, empty V8 juice, add water (and hot sauce IF you didn't use spicy V8)
  • Separate cut cabbage as much as possible and add to pot, stirring well and adding more water if needed to just cover the cabbage.
  • Bring to a boil, reduce heat to very low, cover and simmer 35-40 mins until cabbage softens. If necessary, add a little more water to keep cabbage covered.
  • When cabbage is softened, NOT fully cooked, carefully place meatballs into pot, stirring slowly. Add more water if necessary to ALMOST cover all meat and cabbage. I rarely have to add more water, but always be on the watch for sticking/scorching, especially if you are using a pot that doesn't have a heavy bottom.
  • Increase heat until reaching a slow boil, then reduce heat, stir and simmer, covered for another 45 mins to 1 hour, stirring occasionally. The longer this cooks, the better it gets!
  • NOTES:
  • My family likes this best with only the hamburger, but I am fond of the lamb AND the pork too!
  • I often serve this with VERY stiff homemade mashed potatoes spread inside a large soup bowl with a 'bowl' made in the middle for the cabbage, meatballs and spicy stock. You can also serve it with mashed potatoes on the side if you like, with some of the soup/broth drizzled over them.
  • There is NOTHING like it on a cold, wet late fall or winter evening. Add some crusty, hearty homemade bread and you have a supper they'll love!

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