MEATBALLS
1 1/2 lb Lean ground beef chuck
1 Egg, beaten
3/4 cup Finely chopped apple
1/2 cup Bread crumbs
1/4 cup Fresh sauerkraut
2 tbsp Grated onion
1 tsp Salt
1/2 tsp Marjoram
Pepper to taste
CABBAGE MIXTURE
4 slice Bacon, chopped
1 1/2 lb Red cabbage, chopped
1 lb Apples, cored, sliced
3/4 cup Fresh sauerkraut
1 cup Chicken broth
1/2 cup Chopped onion
2 tbsp Red wine vinegar
1 tbsp Sugar
1/2 tsp Each: marjoram, caraway seed
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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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