1-First, in a large bowl, spread out 1 pound of ground lamb into a thin layer. Season it with 1 teaspoon kosher salt and freshly ground pepper to taste, then sprinkle over 1 small red onion that’s finely minced (about one-third cup or more if you like it punchy).

2-Next, add 1 teaspoon oregano (and a little extra for sprinkling later), 2 heaping tablespoons chopped mint, 2 tablespoons chopped fresh parsley, and 1 tablespoon olive oil to the mix.

3-Now, take 2 slices of white sandwich bread with the crusts removed dry them out by toasting or leaving them out then crumble into a bowl and moisten with 2 tablespoons red wine. Gently fold this into the meat along with 1 lightly beaten egg, mixing just enough to combine without making it tough.

4-Test a small ball of the mixture; if it doesn’t hold, add a bit more bread and wine. Preheat your broiler, oil a sheet pan, shape the mixture into meatballs using a tablespoon, and season them with salt, pepper, and oregano.

5-For the cabbage, preheat the oven to 400 degrees Fahrenheit. Toss the cabbage wedges with olive oil and kosher salt on a sheet pan.

6-Broil the meatballs for about 4 minutes or until done, adjusting time based on size, and optionally sprinkle with red wine vinegar right away. Roast the cabbage for 20 to 30 minutes until tender.

7-The whole thing takes about 25 minutes to prepare, with a cook time of around 18 minutes for the meatballs and 20 to 30 for the cabbage, totaling close to 1 hour and 53 minutes including any chilling.