| 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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