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