German Meatballs With Red Cabbage Recipe
Servings: 1
Ingredients
- 1 1/2 lb Lean grnd beef chuck
- 1 x Egg, beaten
- 3/4 c. Finely minced apple
- 1/2 c. Bread crumbs
- 1/4 c. Fresh sauerkraut
- 2 Tbsp. Grated onion
- 1 tsp Salt
- 1/2 tsp Marjoram Pepper to taste
- 4 slc Bacon, minced
- 1 1/2 lb Red cabbage, minced
- 1 lb Apples, cored, sliced
- 3/4 c. Fresh sauerkraut
- 1 c. Chicken broth
- 1/2 c. Minced onion
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Sugar
- 1/2 tsp Each: marjoram, caraway seed
Directions
- For meatballs, mix first 9 ingredients in bowl. Shape into 16
- meatballs. Cook bacon in a large skillet till crisp. Remove bacon with slotted spoon and set aside.
- Brown meatballs in bacon drippings till browned on all sides. Remove
- to a hot platter. Add in remaining ingredients to pan. Heat to a boil, stirring frequently. Add in meatballs. Simmer, covered for 30 min. Spoon into serving bowls; sprinkle with reserved bacon.
- Preparation Time: 30 min
- Cooking Time: 1 hour
- Yield: 8 servings
- Originally from Pioneer Pantry cookbook, this is adapted from "The Best of
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