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German Meatballs With Cabbage
Ingredients
- 2 x egg white
- 1/2 c. bread crumbs
- 1/2 lb skinless boneless chicken thighs grnd
- 1 c. liquid removed sauerkraut
- 1 lb apples divided preparation
- 2 Tbsp. grated onion salt and pepper to taste
- 1 tsp dry French Marjoram divided
- 4 x strips bacon diced
- 1 1/2 lb red cabbage minced
- 1/2 c. minced onion
- 1 c. chicken stock or possibly defatted chicken broth
- 2 Tbsp. red wine vinegar
- 1/2 tsp caraway seed
- 1 Tbsp. sugar
Directions
- Pare, core and slice apples. Finely dice the slices for a total of 3/4-c.. Finely dice 1/4-c. sauerkraut.
- Beat egg whites. Add in bread, meat, 1/4 c. sauerkraut, 3/4 c. finely minced apple, onion, salt and pepper, half the French Marjoram. Mix and shape into meatballs.
- Dice bacon; saute/fry in Dutch oven; remove to drain. Brown meatballs lightly and proportionately in the bacon fat. Remove to drain. Wipe pan with paper towels.
- Combine remaining sauerkraut, sliced apples, French Marjoram, onion and remaining ingredients. Arrange meatballs on top, cover and cook on low, 30 min. Sprinkle with bacon, serve.
- Traditionally made with whole egg, lots of salt and beef (chuck). When made with a leaner beef (trimmed round), 347 Calories; 10g Fat (24.9% calories from fat); 88mg Cholesterol.
- Compare: when made with egg whites, chicken thighs, and skimmed chicken broth, you can keep the bacon and reduce still halve the fat, and dramatically reduce the cholesterol: 250 Calories; 5g Fat (17.4% calories from fat); 5mg Cholesterol.
- Cuisine: "German"
- Serving Ideas : Dinner with noodles.
- NOTES : Nothing exotic in this pantry. Replace beef with chicken, bind with egg whites instead of a yolk, skim the chicken broth, keep the bacon.
- If only we had an egg free spaetzel recipe!
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