Add 1 cup of water to the cabbage in the skillet; nestle the meatballs in the cabbage. Bring to a simmer over medium heat; cover and cook, turning the meatballs once, until cooked through - about 15 minutes.
Season with salt and pepper. Serve the meatballs on the cabbage.
Combine all in a large bowl with a lid. Cover and refrigerate overnight.
First - I didn't add the black olives. I am not a fan so left this ingredient out. This recipe is going in the keeper binder.
My dear friend Jolaine (or JD) arrived today for a visit. All the way from the East coast of Canada. I am so blessed that she would come all this way for a visit. She was here this summer with her kids and arrived in time for the 4th of July. We have a picnic with our small group from church and then head to the park to watch the fireworks. This salad was brought by a friend to the picnic - and Jolaine was a big fan. She has been asking me for ages for to try to get the recipe. I finally followed through and got the recipe last week. I got all of the ingredients together and made it so JD could enjoy the salad tonight - her first night here in Ohio again :) It did make her smile!!
Jolaine and I are planning lots of cooking during our time together. I am looking forward to spending time together sharing some of my traditions - Christmas Cake, Christmas Pudding, Mincemeat, Beef Jerky and MORE Grape Juice.