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German Meatballs With Red Cabbage

Western.Chefs's picture
Ingredients
  Egg 1
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Chuck 1 1⁄2 Pound
  Canned sauerkraut 8 Ounce, drained and chopped (1 Can)
  Canned apple slices 20 Ounce, drained and chopped (1 Can, 1 Pound 4 Ounce)
  Grated onion 2 Tablespoon
  Salt To Taste
  Ground pepper To Taste
  Crumbled dried marjoram 1⁄4 Teaspoon
  Bacon strips 4 , diced
  Red cabbage 1 1⁄2 Pound, chopped (1 Head)
  Chopped onion 1⁄2 Cup (8 tbs)
  Caraway seed 1⁄2 Teaspoon
  Canned chicken broth 1 Cup (16 tbs)
  Red wine vinegar 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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