It is customary to shred cabbage for most dishes, but in fact it will be tastier when cooked with a whole fork. Inside we will put a whole mountain of tender meatballs and quickly simmer until done.
First, let’s make the meatballs ourselves, this is, in principle, our main task for the dish. In a deep bowl, mix 700 grams of minced meat, finely chopped onion, 2 tablespoons of breadcrumbs, two garlic cloves passed through a press, one and a half teaspoons of salt, a teaspoon each of black pepper, thyme, paprika flakes, 1 egg and 4 tablespoons of vegetable oil. Roll the resulting mixture into small, neat meatballs.
Now we remove a row of the top leaves from the cabbage fork, cut off the top and remove everything in the center. Place the meatballs in the empty space. We place the fork itself in a thick-walled frying pan with high sides.
In a separate bowl, mix 2 tablespoons of tomato paste, a teaspoon of salt, a tablespoon of pomegranate molasses and 500 milliliters of water. Pour the resulting sauce over the cabbage.