German Meatballs With Red Cabbage

Ingredients

some cabbage mixture
700 gr beef chuck
1 egg
100 gr apple
55 gr bread crumbs
1 sauerkraut
16 gr onion
3 gr salt
4 slices bacon
400 gr cabbage
1 apples cored
240 ml chicken broth
60 gr onion
30 ml wine vinegar
14 gr sugar
1 gr marjoram caraway seed

Instructions

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."

Copyright Chicago Tribune MC formatting by bobbi744@sojourn.com Nutrition information per serving: Calories ...... 150ºC at ......... 15 g Cholesterol 85 mg Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g