Sweet and Sour Cabbage and Meatballs

Yield: 6 servings

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.

Note: Good made ahead and reheated for serving.
Source: McCalls


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