Recipe: Sweet and Sour Cabbage and Meatballs (McCall's magazine, 1980's)

SWEET AND SOUR CABBAGE AND MEATBALLS

"Good made ahead and reheated for serving."

FOR THE MEATBALLS:
1 egg, slightly beaten
1 cup soft bread crumbs
1 tsp salt
1/4 tsp ground ginger
dash ground black pepper
1/4 cup milk
1 lb ground chuck
FOR THE CABBAGE:
2 tbsp butter or margarine
1 head green cabbage (2 lbs)
FOR THE CABBAGE MIXTURE:
1 (1 lb) can stewed tomatoes
1 (8 oz) can tomato sauce
1/2 cup cubed green bell pepper
1/4 cup cider vinegar
3/4 cup light brown sugar
2 tbsp lemon juice
1 tart apple, pared, cored and sliced
1 1/2 cups water

TO MAKE THE MEATBALLS:
In medium bowl, combine the ingredients for the meatballs; 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 THE CABBAGE MIXTURE:
Quarter cabbage and cut into 1-inch slices. 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 meatballs; simmer, covered, 10 minutes longer. Serve in individual bowls.

Makes 6 servings
Source: McCall's Magazine, June 1981