Season flanken with salt and pepper to taste. In a large Dutch oven, heat oil over medium heat. Add flanken and brown slightly on both sides.

Cut one onion in half and slice thinly. Add to the flanken and cook until softened, about five minutes. Add garlic and cook until softened, about one minute.

Add ketchup, ginger ale, honey, one teaspoon salt, and 1/2 teaspoon pepper. Bring mixture to a boil, stirring to dissolve sugar and ketchup.

Meanwhile, finely dice the remaining onion. In a bowl, gently combine chopped meat, diced onion, rice, onion powder, garlic powder, remaining one teaspoon salt, and remaining 1/2 teaspoon pepper.

Form into small meatballs and drop into the boiling liquid.

Add cabbage and raisins, if using. Return to a boil, then reduce heat to low, cover, and simmer for one hour.

When ready to serve, gently stir so that the cabbage and sauce are well mixed. Serve all recipe components together.