Mediterranean Paleo Cooking Caitlin Weeks, Nabil Boumrar  - Serves 4

For the Soup
1 large head Cabbage about 2 lbs
3 TB Unsalted Butter, ghee or Coconut Oil
2 medium White Onions, diced
2 tsp minced Garlic
1 to 2 tsp Chili Power
1 TB ground Cumin
1 tsp Paprika
Sea Salt and freshly ground Pepper
4 cups Beef Broth
1/4 chopped fresh Cilantro, for garnish

For the Meatballs
2 lb. ground Beef
Sea Salt and Black Pepper
1 TB Garlic powder
2 TB chopped fresh Cilantro
2tsp ground Cumin

Cut the cabbage into thin strips and set aside.  Make the meatballs: Combine the beef, a pinch of salt and pepper, the garlic powder, cilantro and cumin in a large bowl and mix well with your hands.  Form the meat mixture into 1 inch balls and set aside.  To make the soup: Melt the fat in a stockpot over medium heat.  Add the onions and garlic and cook for 2 minutes.  Add the chili powder, cumin, paprika, and a pinch of salt and pepper.  Sauté the onion mixture for about 2 minutes, then add the sliced cabbage.  Continue to cook until the cabbage starts to soften, about 5 minutes.  Add the broth and meatballs to the pot and cook, uncovered, over medium heat for 30 minutes.  Adjust seasoning to taste.  Ladle the soup into 4 bowls and top with the cilantro.