In a large bowl, combine the ground sirloin, Worcestershire sauce, garlic powder, onion powder, oregano, parsley, red pepper flakes and 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly incorporated. Portion out into very small meatball, roughly shaped to about a big rounded teaspoon. They don't have to be smooth or perfect; you want them to look misshapen a bit.

Heat a large pot over medium-high heat with the oil. Once hot, add the meatballs in a single layer and cook for about 4 minutes on heat side. You don't want to over-crowd your pot, so you might have to cook the meatballs in batches. Also, you don't need them to cook all the way, just develop some color on all sides. They'll finish cooking later on.

Remove the meatballs onto a plate with a slotted spoon. Then add the onions and garlic to the hot pot and cook until softened and just beginning to brown, about 5 minutes. Add in the tomato paste and cook for about 1 minute. Stir in the vinegar, stock, tomatoes (with their juices), and tomato sauce. Return the meatballs to the soup. Season with the remaining salt and pepper and bring to a boil. Lower the flame and simmer for about 15 minutes.

Stir in the cabbage and cook until it has wilted slightly, about 8 to 10 minutes. Serve the stew with cooked rice and a sprinkling of fresh parsley. Enjoy!