Bavarian Meatballs And Cabbage Recipes

BAVARIAN MEATBALLS AND CABBAGE

Steps:

• In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
• Shape into 16 meatballs.
• In skillet, brown meatballs in the shortening, pour off fat.
• Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
• Cover and cook over low heat 5 minute.
• Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

BAVARIAN MEATBALLS

Steps:

• In a 3-qt slow cooker, combine the meatballs, onion, brown sugar, soup mix and beer.
• Cover and cook on low for 3 1/2-4 1/2 hours or until heated through.
• Serve with toothpicks for an appetizer.
• For sandwiches, place six meatballs on each bun bottom.
• Sprinkle sandwiches with 1/4 cup of cheese. Place on baking sheets.
• Broil 4-6 inches from heat for 2-3 minutes or until cheese is melted.
• Replace bun tops.

BAVARIAN MEATBALLS

Steps:

• In a skillet, saute' onion in butter until tender.
• Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
• Add beef and mix well.
• Shape into (about 29) 1-1/4 inch size meatballs.
• Place meatballs in a greased 2-1/2 quart rectangular baking dish.
• In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
• Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
• Pour sauce over meatballs.
• Cover, and bake 35 minutes in a 350 degree oven.
• Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.

GERMAN MEATBALLS WITH RED CABBAGE

Steps:

• 1. For meatballs, mix first 9 ingredients in bowl.
• 2. Shape into 16 meatballs.
• 3. Cook bacon in a large skillet until crisp.
• 4. Remove bacon with slotted spoon and set aside.
• 5. Brown meatballs in bacon drippings until browned on all sides.
• 6. Remove to a warm platter.
• 7. Add remaining ingredients to pan.
• 8. Heat to a boil, stirring frequently.
• 9. Add meatballs.
• 10. Simmer, covered for 30 minutes.
• 11. Spoon into serving bowls; sprinkle with reserved bacon.