To make the meatballs, place the minced pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper. Mix together until thoroughly combined. Roll the mixture into small walnut-sized balls (about 24 altogether) and set aside.
In a large saucepan, bring the stock to the boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6–8 minutes until cooked through.
Finally, add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.