Liver Kalsoppa (Swedish Cabbage Soup) with Red Wine, Bacon, and Onions

    ½ head of cabbage

    1 tablespoon breadcrumbs

    ½ cup milk

    ½ pound ground meat

    1 teaspoon salt, divided

    pinch of white pepper

    1½ tablespoons flour

    ¼ teaspoon black pepper

    ½ pound calves’ liver, thinly sliced

    2 yellow onions

    Coconut oil for frying

    5 slices bacon

    ½ teaspoon molasses

    ½ quart beef stock

    ½ cup red wine

    1½ cups water

    beef or neck bone (optional)

    1 ½ tablespoons tomato sauce

1. Cut cabbage into pieces about 2 inches square.  Soak breadcrumbs in milk and mix well with ground meat, ½ teaspoon salt, and white pepper.
2. Mix flour, ¼ teaspoon salt, and black pepper and turn the thin slices of liver in the flour mixture.
3. In large pot, slice the onions and sauté them in oil until transparent and slightly browned. Remove the onions to a plate and try to keep them warm. Fry the bacon in remaining oil until just crisp and remove them from the pan and try to keep them warm.  Add cabbage and liver slices to remaining bacon fat and oil; brown until cabbage is slightly wilted.  Stir in molasses, add stock, wine, remaining salt, and water.  If desired, a beef or neck bone can be added.  Let soup simmer for about 10 minutes.  Shape ground meat mixture into small meatballs and drop them into the soup with onions, bacon, and tomato sauce.  Continue to simmer until meatballs are cooked through, about 15 minutes.