Bavarian Meatballs And Cabbage Recipes

CABBAGE & MEATBALLS

Steps:

• Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring 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 STYLE MEATBALLS

Steps:

• In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
• Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
• Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.
• Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.
• Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
• Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.
• Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.
• While the meatballs bake, melt the butter in a large skillet over medium heat.
• Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.
• Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.
• Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.
• Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.
• Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.
• Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.
• Stir in the sauerkraut and remove the skillet from the heat.
• Tastes-test the cabbage and season it with salt and pepper to taste.
• Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.

MEATBALL SOUP WITH CABBAGE

Steps:

• Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
• Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.

GRANNY'S CABBAGE & MEATBALLS

Steps:

• Mix first 8 ingredients together and form into 2-3 inch patties.
• Heat 5 qt. dutch oven and brown patties on each side. (I drain excess grease out of pan)
• Cut up cabbage and place on top of patties.Lay onion rings over top of cabbage.
• Pour tomato sauce over onions, cabbage and meatballs. Add just enough water to almost cover cabbage. Sprinkle the pepper, salt and garlic powder over and cover to cook.
• When cabbage is almost done, remove lid and let sauce reduce. Cook to your desired doneness, but don't over cook.

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 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.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• Soak the white bread for a couple of minutes in cold water.
• Mix: Chop the onions very finely and grate the garlic. Mix the ground meat with the chopped onions and the garlic. Squeeze the soaked bread and add it to the mixture. Add the parsley, sweet paprika powder, the lightly beaten egg, salt, and pepper. Mix well.
• Form small meatballs about the size of a walnut, and set them aside.
• Combine: Place the sauerkraut in a larger pot with the tomato paste, bay leaves, and sugar. Add enough water to almost cover the sauerkraut. Bring to a boil. Turn the heat down and add the meatballs.
• Simmer: Cover the pot tightly and simmer everything for about 20 minutes or until the meatballs are cooked through, stirring from time to time and taking care not to break the meatballs. Add a little more water if you feel that too much of it has evaporated. I added about ½ cup more during the cooking time but not all at once. At the end of the cooking time, at least half of the water should have cooked away.
• Add the crème fraiche, smetana, or sour cream. Stir carefully. Adjust the taste with salt and pepper. Serve immediately or reheat the stew.