Yield: 5 cups
Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften; set aside. Mix beef with 1/2 teaspoon marjoram; shape into 1/2-inch balls. In a medium saucepan heat oil. Add meatballs a few at a time; brown on all sides; remove and set aside. Add reserved onion and garlic; saute for 2 minutes. Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and 1 teaspoon marjoram. Bring to the boiling point, stirring to scrape drippings from the bottom of the pan. Return meatballs to pan. Add potato; reduce heat and simmer, covered, for 10 minutes. Add cabbage and tomato. Return to the boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Serve sprinkled with parsley flakes.
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