# Prepare the meatballs at first: crush the garlic
cloves with salt, add grated onion
and crumbs on it. Knead the mixture, until the crumbs soften.
# Add ground meat, cumin and black pepper
on it, knead this mixture for 5 minutes at least. Pick walnut
sized pieces from the meatballs’ mixture, roll them at first, then shape them as patties.
# Put 1/2 cup of vegetable oil into a large pot and make it hot over medium heat. Then fry the both sides of the meatballs with this oil, until the color of the sides changes a little.
# After removing the meatballs from the oil, add finely sliced long pepper
s and garlic
into the same oil. Sauté it until the color of the pepper
# Add finely sliced non-cooked cabbage
paste in it. Sauté the mixture until the cabbage
pieces become smaller. Add peeled and finely chopped tomato
in it and sauté it for a while. Add 1 + 1/2 cups water or broth in it, cover the lid of the pot and cook the meal for half an hour.
# Put the cooked mixture of cabbage
into a separate bowl. Place the meatballs into the same pot, by getting them stay particularly over and over.
# Lay the mixture of cabbage
over the meatballs and sprinkle kasar cheese
all over. Cover the lid of the pot and cook it for 20 minutes.
# Serve it hot.