Recipe can be doubled and frozen. Prepare ahead of time and reheat, since flavor improves. 6 servings.

CABBAGE SOUP:

1 lg. onion, diced (1 c.)
1 (2 lb.) head green cabbage, cored and diced
1 (8 oz. can) c. tomato sauce
1 (28 oz.) can peeled tomatoes with their juice
1 c. water
1/4 c. honey
1/4 c. lemon juice
1/3 c. raisins

MEATBALLS:

1 lb. ground beef or veal
1/2 c. raw white rice
1 tsp. Worcestershire sauce
1/2 tsp. salt (optional)
Freshly ground black pepper to taste

1. In a large, heavy pot, combine soup ingredients EXCEPT the raisins. Bring to a boil over medium-high heat.

2. I medium-sized bowl, combine meatball ingredients, stirring them to mix them thoroughly. With wet hands, roll meat mixture into 1 inch balls. Add to boiling cabbage soup, reduce heat to medium-low. Cover pot, and simmer for 2 hours.

3. Remove cover, add raisins and cook for another 30 minutes in uncovered pot.