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German Meatballs with Red Cabbage
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 [email protected] 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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