This is a post war recipe, eaten with granny – children love it. 


750g minced pork or half pork, half beef

2 eggs

2 tbsp flour

Salt, milled pepper

300ml milk

1 tbsp finely chopped onion, optional


1 white cabbage, medium

50g sugar

50g butter

200ml water


Split the cabbage head in two and remove the stalk.  Chop the cabbage, not too roughly.

Combine all the ingredients for the giant meat ball.

Add the sugar to a heavy-bottomed pot and melt till just before it goes brown, then lower the heat and add the butter.  Add the cabbage and stir till it has taken on a lovely pale brown colour.

When the cabbage is beginning to go soft, make a nest in the middle and place the meat ball in the hole and cover well with cabbage.

Add the water, cover and simmer for one and a half hours.

Serve  the meat ball sliced with mustard, cabbage and potatoes.