German meatballs with red cabbage

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground beef chuck
1 Egg; beaten
¾ cup Finely chopped apple
½ cup Bread crumbs
¼ cup Fresh sauerkraut
2 tablespoons Grated onion
1 teaspoon Salt
½ teaspoon Marjoram
Pepper to taste
4 slices Bacon; chopped
1½ pounds Red cabbage; chopped
1 pounds Apples; cored, sliced
¾ cup Fresh sauerkraut
1 cup Chicken broth
½ cup Chopped onion
2 tablespoons Red wine vinegar
1 tablespoon Sugar
½ teaspoon Each: marjoram; caraway seed

Directions

MEATBALLS

CABBAGE MIXTURE

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@...

Nutrition information per serving: Calories ...... 308 Fat ......... 15 g Cholesterol 85 mg Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g Posted to MC-Recipe Digest V1 #719 by Roberta Banghart <bobbi744@...> on Aug 03, 1997

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