Ingredients:
225 g crisp cabbage, finely chopped
450 g lean minced lamb
100 g onion, finely chopped
2.5ml (1/2 tsp)ground allspice
Salt and pepper
397 g can tomato juice
1 bay leaf
10 ml (2 tsp) chopped fresh mint
or 5 ml (1 tsp) dried mint
15 ml (i tbsp) chopped parsley
mint sprigs, to garnish
Direction:
1. Steam cabbage for 2-3 mins or cook in boiling, lightly salted water until just softened. Drain thoroughly in a colander.
2. Place lamb and cabbage in a bowl with onion, allspice and seasoning to taste. Beat well to combine all the ingredients.
3. With your hands, shape the mixture into 16-20 small balls. Place meatballs in a shallow, large ovenproof dish.
4. Mix tomato juice with the bay leaf and chopped mint and parsley. Pour sauce over the meatballs.Cover the dish tightly and bake in the oven at 350 F, 180 C, Gas 4 for about 1 hour, until meatballs are cooked.
5. Skim any fat off tomato sauce before serving and adjust seasoning to taste. Serve hot, garnished with mint.
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