Cook the cabbage leaves until soft and drain.
Soak the bread in water until soft, squeeze out excess liquid and mix the breadcrumbs with the mince.
Add the onion, celery, parsley, garlic, salt and pepper and mix well.
Shape 8 large meatballs.
Roll the remaining meat mixture into small meatballs.
Wrap each large meatball in a cabbage leaf and secure with a clove.
Heat the oil in a saucepan and fry the onion until golden brown.
Add the tomato and stir-fry gently.
Put the cabbage meatballs and the small meatballs in the saucepan, cover and simmer over medium heat for 30 minutes or until done.
Serve the meatballs with rice and beetroot salad.