Cabbage Soup

Serves 20

This dish was served at midday on Christmas Eve, and the meat was simmered 24 hours to make the stock.

1 meaty beef shank, 5 cm (2") slices
water
2 onions, quartered
2 carrots, in chunks
1/5 celeriac, sliced
1/5 leek, sliced
salt
10 black peppercorns
1 1/2- cabbages
Meatballs:
250 g (9 ounces) finely ground beef
1/4 tsp. ginger
1/8 tsp. pepper
3/4 tsp. salt
2 T. flour
1 1/2 dl (2/3 cup) light cream

Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well.
Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns. Simmer at least 6 hours,
adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts).

Core the cabbages and cut into 5 mm (1/4") dice. Add to the stock and simmer until tender, about
5 minutes.

For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There
should be about 250 g (9 ounces). Combine with seasonings and flour. Beat in the cream. Form into
2 1/2 cm (1") balls and simmer in stock. Reheat the meatballs in the soup and serve with lukewarm
sweet white bread.