Combine all the ingredients for the meatballs in a food processor and pulse well until you have a smooth mixture. Line a baking tray with nonstick baking paper. Using lightly oiled hands, shape the pork mixture into round meatballs using the palms of your hands. Arrange in lines on the lined baking tray, cover with clingfilm and chill.
Meanwhile, place all the ingredients for the sweet and sour red cabbage in a large, heavy-based saucepan. Cover loosely with foil and bring to a simmer over a medium heat. Reduce the heat once it is simmering and cook gently for 2 hours, stirring occasionally, until the cabbage is soft and translucent in appearance.
Discard the bay leaf and cinnamon stick once it is cooked. About 30 minutes before the cabbage is cooked, remove the meatballs from the fridge and allow them to rest at room temperature for 10 minutes.
Pre-heat the oven to 200° C.
Bake the meatballs for 20 minutes until cooked through. Spoon the hot cabbage onto serving plates. Arrange the meatballs in cups and garnish with a sprig of dill leaves. Serve alongside the cabbage.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.