Herby Impossible™ Meatballs With Caramelized Cabbage

Directions

1. Heat a large skillet (big enough to hold the meatballs, cabbage, and sauce) over medium heat. Add 3 tablespoons of extra-virgin olive oil and continue to heat for another 30 seconds (this will prevent the oil from scorching). Add the onion and 1/2 teaspoon of kosher salt and sauté until soft and golden brown, about 8 to 10 minutes. Transfer the cooked onions to a bowl and set aside.
2. In a large bowl, combine the breadcrumbs, whole milk, and 2 tablespoons of the reserved cooked onions. Stir and let sit for 5 minutes, allowing the breadcrumbs to absorb the liquid. Add 1/4 of the garlic, Parmigiano-Reggiano, parsley, chives, dill, lemon zest, egg, black pepper, and 1 teaspoon kosher salt to the moistened breadcrumb mixture and mix well. Add the Impossible Burger and, using your hands, mix until the breadcrumb mixture and the meat are fully combined. Place in the refrigerator and chill for 30 minutes.
3. While the meatball mixture is chilling, preheat the oven to 425°F. Pour the tomatoes and their juices into a medium bowl, crush the tomatoes with your hands and set aside.
4. Remove the chilled meatball mixture from the refrigerator. Drizzle a sheet pan with 1 tablespoon of extra-virgin olive oil and rub a little oil on your hands (this will make for easier, less sticky rolling). Divide the mixture into 14 portions, about 2 ounces each, and roll into balls between the palms of your hands. Place the finished meatballs on the oiled baking sheet.
5. Return the large skillet to the stove and heat over medium-high heat. Add the remaining 2 tablespoons of extra-virgin olive oil and continue to heat for another 30 seconds. Arrange the meatballs in a single layer in the skillet and brown on all sides, about 1 to 1 1/2 minutes per side. Using tongs, remove the cooked meatballs from the pan and transfer to a baking sheet or tray.
6. Keeping the skillet at medium-high heat, add the cabbage wedges, cut side-down and cook until deep brown and caramelized on both sides, about 3 to 4 minutes per side. Remove the cabbage wedges and transfer to the baking sheet with the meatballs.
7. Reduce the heat to medium and add the rest of the reserved cooked onions, remaining 3/4 of garlic, chile paste, and cinnamon, and cook for 1 minute. Add the reserved crushed tomatoes and their juices, 1/2 cup of water, and the remaining 1 1/2 teaspoons kosher salt. Stir and bring to a simmer. Nestle the cabbage wedges into the sauce, followed by the meatballs, spooning some of the tomato sauce over them.
8. Bake until the cabbage is meltingly tender and the sauce has reduced by 1/3, about 30 to 35 minutes. Let cool for 5 to 10 minutes before serving. Garnish with dill fronds, and serve with sour cream for dolloping and lemon wedges for squeezing tableside.