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PdfBring a pot of water to a boil, and cook linguine according to the package instructions. Reserve at least ¼ cup of pasta water before straining.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Add the shallot and ¼ teaspoon of salt and sauté until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes.
Add the lemon slices and cook until slightly caramelized on both sides, 3 to 4 minutes. Slowly stir in the white wine, while scraping the brown bits off the bottom of the pan.
Add the cabbage and the remaining ½ teaspoon salt. Cook, stirring frequently, until cabbage is lightly caramelized. Reduce the heat to low and add the butter and sugar, cooking until melted.
Stir in the Parmesan Meatballs and cook until heated through, about 4 minutes. Add the cooked pasta, Parmesan, and reserved pasta water and mix well until the sauce is emulsified and glossy.
Divide the pasta among 2 to 4 bowls, then garnish with shaved Parmesan and freshly ground black pepper.