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 bobbi744@sojourn.com
Nutrition information per serving:
Calories …… 308 Fat ……… 15 g Cholesterol 85 mg
Sodium ….. 723 mg Carbohydrates 24 g Protein …. 21 g