| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | German | Apples, Bacon, Bobbie – no, Cabbage, Ground beef | 1 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
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@sojourn.com 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@sojourn.com> on Aug 03, 1997
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