German Meatballs with Red Cabbage Recipe
Ingredients
| Egg | 1 | |
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| Chuck | 1 1/2 Pound | |
| Sauerkraut | 1 Can (10oz) | |
| Apple slices | 1 Can (10oz) | |
| Onion | 2 Tablespoon, grated | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Marjoram leaves | 1/4 Teaspoon, crumbled | |
| Bacon strips | 4 | |
| Red cabbage - 1 head (1 1/2 lb), chopped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Caraway seed | 1/2 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs), canned | |
| Red-wine vinegar - 2 tablespoons | ||
| Sugar | 1 Tablespoon | |
Directions
MAKING
1. In medium, bowl, beat egg well and mix adding bread crumbs, chuck, 1/4 cup sauerkraut, 3/4 cup chopped apple, the grated onion, 1 teaspoon salt, 1/2 teaspoon pepper and the marjoram until well blended.
2. Shape into 20 meatballs.
3. In 4-quart Dutch oven, fry bacon until crisp, remove and set aside.
4. In hot drippings, brown meatballs on all sides, remove and set aside.
5. In Dutch oven, combine remaining sauerkraut and chopped apple, the cabbage, chopped onion, caraway seed, chicken broth, vinegar, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Stir until well blended and bring to boiling, covered.
7. Arrange meatballs on top of cabbage, cook over low heat, covered, 30 minutes until cabbage is tender.
SERVING
8. Sprinkle with crisp bacon bits and serve.
1. In medium, bowl, beat egg well and mix adding bread crumbs, chuck, 1/4 cup sauerkraut, 3/4 cup chopped apple, the grated onion, 1 teaspoon salt, 1/2 teaspoon pepper and the marjoram until well blended.
2. Shape into 20 meatballs.
3. In 4-quart Dutch oven, fry bacon until crisp, remove and set aside.
4. In hot drippings, brown meatballs on all sides, remove and set aside.
5. In Dutch oven, combine remaining sauerkraut and chopped apple, the cabbage, chopped onion, caraway seed, chicken broth, vinegar, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Stir until well blended and bring to boiling, covered.
7. Arrange meatballs on top of cabbage, cook over low heat, covered, 30 minutes until cabbage is tender.
SERVING
8. Sprinkle with crisp bacon bits and serve.
Chef
