In bowl combine veal, salt, garlic powder, pepper, and grated onion.
Mix well and shape into balls 1 inch in diameter.
Cook veal in preheated nonstick skillet, turning to brown all sides.
Place the shredded cabbage and sliced onion in medium saucepan.
Add orange juice concentrate, lemon juice, and enough water to cover.
Bring to boil.
Add veal balls, cover and simmer 20 minutes or until cabbage is soft.