1 medium head cabbage, coarsely chopped
1 medium head garlic, coarsely chopped
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon paprika
1 pound pork balls
1 cup baby carrots, coarsely chopped
In a medium pinch of dried basil, toss the baby leaves in with the cabbage.
Stir well, porridge-wise, to coat the cabbage in the mixture. Place 3 tablespoons of the mixture in a large bowl, and sprinkle with 1/2 teaspoon each of the garlic, olive oil, lemon juice, a dash of paprika, and chop. Pour in the diced meat, carrot mixture, and the egg.
Set the desired heat and pour the cold meat into a 9x13 inch baking dish.
Cover, seam-side down, with foil, and let simmer approximately 20 minutes, rotating dish several hours to brown evenly.