Categories: Ground beef, Soups 
      Yield: 6 servings 
  
      1    Onion diced (1 cup) 
      2 lb Head green cabbage,dice 
      8 oz Tomato sauce 
     28 oz Can peeled tomatoes & juice 
      1 c  Water 
    1/2 c  Honey 
    1/4 c  Lemon juice 
    1/3 c  Raisins 
      1 lb Ground beef or veal or lamb 
    1/2 c  Raw white rice 
      1 ts Worchestershire Sauce 
    1/2 ts Salt (optional) 
           Ground pepper to taste 
  
  NOTE:  This has a long cooking time.  It is a dish that is best 
  prepared early in the day and reheated at serving time since the 
  flavor improves. NOTE:  Ms. Brody says that this dish could easily 
  feed a crowd if you have a pot or pots big enough to double or 
  guadruple, etc. it. 
   
  1.  In a large heavy pot combine all the soup ingredients except the 
  raisins.  Bring to a boil over medium-high heat while preparing the 
  meatballs. 
   
  2.  Combine meatball ingredients, stirring them to mix thoroughly. 
  With wet hands, roll the meat mixture in 1 1/4" balls.  Add the 
  meatballs to the boiling cabbage soup, reduce the heat to medium-low, 
  cover and simmer for 2 hours. 
   
  3.  Remove the cover, add the raisins, and cook for another 30 
  minutes in the uncovered pot. 
   
  She suggests that mashed potatoes would be an excellent accompaniment. 
  Also, that the dish goes well with broad egg noodles. 
   
  Posted by Sheila Exner. Courtesy of Fred Peters.