German Meatballs with Red Cabbage

         Yield: 1 Servings
    Categories: Bacon, Apples, Cabbage, Ground Beef

---------------------------------MEATBALLS---------------------------------
  1 1/2 lb Lean ground beef chuck
      1    Egg; beaten
    3/4 c  Finely chopped apple
    1/2 c  Bread crumbs
    1/4 c  Fresh sauerkraut
      2 tb Grated onion
      1 ts Salt
    1/2 ts Marjoram
           Pepper to taste

------------------------------CABBAGE MIXTURE------------------------------
      4 sl Bacon; chopped
  1 1/2 lb Red cabbage; chopped
      1 lb Apples; cored, sliced
    3/4 c  Fresh sauerkraut
      1 c  Chicken broth
    1/2 c  Chopped onion
      2 tb Red wine vinegar
      1 tb Sugar
    1/2 ts Each: marjoram; caraway seed
 
  For meatballs, mix first 9 ingredients in bowl. Shape into 16
  
  meatballs. Cook bacon in a large skillet until crisp. Remove bacon with
  slotted spoon and set aside.
  
  Brown meatballs in bacon drippings until browned on all sides. Remove
  
  to a warm platter. Add remaining ingredients to pan. Heat to a boil,
  stirring frequently. Add meatballs. Simmer, covered for 30 minutes. Spoon
  into serving bowls; sprinkle with reserved bacon.
  
  Preparation time: 30 minutes
  
  Cooking time: 1 hour
  
  Yield: 8 servings
  
  Originally from Pioneer Pantry cookbook, this is adapted from "The Best of
  Illinois Cookbook."
  
  Source: JeanMarie Brownson, Tribune Staff Writer.
  
  Copyright Chicago Tribune
  
  MC formatting by bobbi744@sojourn.com
  
  Nutrition information per serving:
  
  Calories ...... 308 Fat ......... 15 g Cholesterol 85 mg
  
  Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g