1. Combine the ground meat with the cheese, onions, quick oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan, then cook the meatballs on 3-4 sides over medium heat for approx. 14 min. – turning occasionally.
2. Mash the raspberries and whisk in the vinegar, sugar, salt and pepper. Season the dressing – it should be spicy.
3. Press salt into the oxheart cabbage until it softens slightly to make it easier to eat. Arrange the cabbage, cucumber slices and cranberries on a bed of spinach leaves. Pour a little dressing over and garnish with fresh raspberries.
4. Serve the salad with the rest of the dressing, warm meatballs and lightly toasted rye bread.