In a medium bowl, combine all the ingredients and mix with your hands. Be careful not to over mix. Once mixed, form into 1 inch balls.

In a 12 inch skillet over medium heat, place meat balls in the pan. Cook on each each side for 1-2 minutes. Cook on all sides until internal temp is 165°F. Take off the heat and set aside.

Cut the butternut squash into ½ inch cubes. I do this by slicing the neck into ½ inch slices and cutting off the peal. Then cutting those circles into strips and then cubes.

Place the squash on a baking sheet lined with parchment paper. Pour a bit of olive oil over them and salt and pepper. Toss to coat and bake at 400°F for 25 minutes.

In a 12 inch skillet, pour in diced tomatoes. Add the cardamom, coriander, salt and pepper. Stir and let simmer for 10 minutes. Pour into a blender or food processor* and add the butternut squash. Blend until it is creamy. Add the heavy cream and blend again. Return to the skillet and heat until it begins to boil. Add the meatballs and turn off the heat.

While the tomatoes are simmering, slice the cabbage into ¼ inch slices. Set on 2 baking sheets lined with parchment paper.

In a small sauce pan, melt the butter on medium heat. Add the minced garlic and cook for 1-2 minutes until garlic is fragrant. Do not let it burn.

Pour the butter over the cabbage steaks and bake in a 350° oven until tender - 10-20 minutes. I like to turn on the broiler at the end to give it a bit of a crunch on top. Just keep your eye on it, it only takes minute or two.

To serve, place a cabbage steak on the plate and a scoop of meatballs and sauce on top. Enjoy!

*I prefer a blender. I think it makes it creamier. My blender was broken when I took these pictures so I used my food processor. It worked just fine, but again, the blender did a better job.