Recipe - German Meatballs With Red Cabbage

MEATBALLS
1 One half pound Lean ground beef chuck
1 Egg; beaten
Three fourths cup Finely chopped apple
One half cup Bread crumbs
One fourth cup Fresh sauerkraut
2 tablespoon Grated onion
1 teaspoon Salt
One half teaspoon Marjoram
Pepper to taste

CABBAGE MIXTURE
4 sl Bacon; chopped
1 One half pound Red cabbage; chopped
1 pound Apples; cored, cut or sliced up
Three fourths cup Fresh sauerkraut
1 cup Chicken broth
One half cup Chopped onion
2 tablespoon Red wine vinegar
1 tablespoon Sugar
One half 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.

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 MCRecipe Digest V1 #719 by Roberta Banghart
bobbi744@sojourn.com on Aug 03, 1997