Ingredients
- 1 egg (beaten)
- 1 sauerkraut (fresh)
- 1 apples cored
- 1 1/2 pounds beef chuck (lean ground)
- 1 1/2 pounds cabbage (red chopped)
- 1 cup chicken broth
- 3/4 cup apple (finely chopped)
- 1/2 cup onion (chopped)
- 1/2 cup bread crumbs
- 2 tablespoons wine vinegar (red)
- 2 tablespoons onion (grated)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon marjoram caraway seed
- 4 slices bacon (chopped)
- some 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.
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 ...... 308 Fat ......... 15 g Cholesterol 85 mg Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g
