Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground beef chuck |
1 \N | 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 |
\N \N | 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 |
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