Place the ground beef in a pot with enough water and a few wedges of onion. Bring to a boil and cook until done.

Thinly slice the cabbage and bell pepper.

Finely chop the red onion and sauté it in pork lard until translucent.

Add the cabbage and bell pepper to the sautéed onion and gently mix until they change color.

Drain the cooked ground beef and reserve the broth.

Add the breadcrumbs, milk, eggs, salt, pepper, and nutmeg to the beef and mix well.

Pour the beef mixture into the pan with the sautéed cabbage and bell pepper. Add 3 1/2 cups of the reserved beef broth (about 830 ml).

Cook until it comes to a boil, then simmer for 5 minutes.

Serve with pickled red onions.