Beef - Sweet and Sour Cabbage and Meat
1 egg, slightly beaten
1 cup soft bread crumbs
1/4 teaspoon ginger
pinch of pepper
1/4 cup milk
1 pound ground chuck
2 tablespoons butter
1 head (2 pounds) green cabbage, cored and cut into slices
1 can (1 pound ) stewed tomatoes
1 can (8 ounce) 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, peeled, cored, and sliced
In a medium bowl, combine egg, bred crumbs, ginger, pepper, milk and beef; mix lightly.
With hands, shape into balls, using a rounded tablespoon for each.
In hot butter, in a large Dutch Oven, saute meatballs, a single layer at a time, until browned all over. Set meatballs aside; drain off the fat.
In the same Dutch oven, combine cabbage, stewed tomatoes, tomato sauce, green pepper, vinegar, brown sugar, lemon juice, apple slices and 1 1/2 cups water; bring to boiling. Reduce heat , and simmer, covered 60 minutes.
Add meat balls; simmer, covered, 10 minutes longer.
This is even better made a day ahead, and reheated.
|
|
member logon
