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How To make German Meatballs with Red Cabbage

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Meatballs: 1 1/2 pounds lean ground beef chuck
1 egg

beaten
3/4 cup finely chopped apple
1/2 cup bread crumbs
1/4 cup fresh sauerkraut
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon marjoram
Pepper to taste Cabbage mixture: 4 slices bacon :

chopped
1 1/2 pounds red cabbage

chopped
1 pound apples :

cored, sliced
3/4 cup fresh sauerkraut
1 cup chicken broth
1/2 cup chopped onion
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon 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.
Cooking time: 1 hour
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

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