Step 1

1 Grate the onion on the large holes of a box grater until you have 3 tablespoons

Step 2

2 Dice the remaining onion

Step 3

3 In a large bowl, combine the beef, rice, egg, half of the garlic, the grated onion, and 1/4 teaspoon each of the salt and pepper

Step 4

4 Gently mix with your hands until just combined; do not overmix

Step 5

5 Roll the mixture into 12 meatballs that are slightly larger than a golf ball

Step 6

6 Cover and refrigerate for 30 minutes (to firm up)

Step 7

7 In a Dutch oven or large, heavy pot over medium-high heat, heat the oil until shimmering

Step 8

8 Add the meatballs and cook, gently turning the meatballs with a spatula until browned all around, 4 to 5 minutes

Step 9

9 Using a slotted spoon, transfer the meatballs to a plate

Step 10

10 Reduce the heat to medium, then add the diced onion and the cabbage to the pot

Step 11

11 Cook, stirring occasionally, until the cabbage softens a bit, about 5 minutes

Step 12

12 Add the remaining garlic and cook, stirring, until aromatic, about 1 minute

Step 13

13 Add the tomato sauce, vinegar, maple syrup, raisins and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil

Step 14

14 Reduce the heat to medium-low, cover and simmer until the cabbage softens, about 15 minutes

Step 15

15 Remove the lid and return the meatballs to the pot

Step 16

16 Recover and continue to cook until the meatballs are just cooked through and the cabbage is tender, about 10 minutes more

Step 17

17 Remove from the heat

Step 18

18 Divide the cabbage, meatballs and sauce among the bowls, garnish with the parsley leaves, if using, and serve

Step 19

19 CORRECTION: A previous version of this recipe did not call for refrigerating the meatballs after forming

Step 20

20 This version has been corrected