Sweet And Sour Cabbage And Meatballs
Good made ahead and reheated for serving.
Meatballs:
1 egg, slightly beaten
1 cup soft bread crumbs
1 teaspoon salt
1/4 teaspoon ginger
Dash pepper
1/4 cup milk
1 pound ground chuck
2 Tablespoons butter or margarine
2 pound head green cabbage
1 pound can stewed tomatoes
8 ounce can tomato sauce
1/2 cup cubed green pepper
1/4 cup cider vinegar
3/4 cup light brown sugar
2 Tablespoons lemon juice
1 tart apple, pared, cored and sliced
- Make meatballs: In medium bowl, combine egg, bread crumbs, salt, ginger, pepper, milk and ground chuck; mix lightly. With hands, shape into balls, using a rounded tablespoonful for each.
- In hot butter in 6 quart Dutch oven or large kettle saute meatballs, a single layer at a time, until browned all over. Set meatballs aside; drain off fat.
- To prepare cabbage, quarter and cut into 1 inch slices. In the same Dutch oven combined cabbage and rest of ingredients plus 1 1/2 cups water; bring to boiling. Reduce heat, and simmer covered, 60 minutes.
- Add meatballs; simmer, covered, 10 minutes longer. Serve in individual bowls.
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