Meatballs In Red Cabbage Sauce

Meatballs In Red Cabbage Sauce

Miz Helen's Kitchen

Ingredients

For The Red Cabbage Sauce

A small head of cabbage, cut in thin strips

2 tablespoon olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 28 ounce can crushed tomatoes in puree

1 cup apple juice

3 tablespoons honey

1 cup dried cranberries

1 teaspoon salt

1 teaspoon pepper

1 teaspoon allspice

1/8 teaspoon cayenne

For The Meatballs

1 pound ground chuck (we use grain fed)

1/2 cup bread crumbs

1/3 cup onions, chopped fine

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon allspice

1 tablespoon parsley

dash of cayenne pepper

Directions

For The Meatballs

Makes about 25 Small Meatballs

In a medium mixing bowl, mix together the ground chuck, bread crumbs, onions, salt, pepper, all spice, parsley, and cayenne.

Using a 1 tablespoon measure, form the meatballs and place on a foil lined baking sheet.

Bake at 350 degrees for 15 to 20 minutes, until lightly browned on top.

Set the meatballs aside to rest while you prepare the red cabbage sauce.

For The Red Cabbage Sauce

In a large heavy stew pot,on medium heat 2 tablespoons olive oil, saute the onions and garlic until the onions are clear.

Mix in the crushed tomatoes with the puree and cook together for 1 minute, then add the seasons and mix well.

Add the apple juice, honey and cranberries, mix well.

Add the cabbage and mix well making sure the cabbage is covered with the liquid.

Bring the heat to medium low, cover the pot and cook for 20 minutes.

Very carefully add the meatballs and carefully make sure they are covered with liquid.

Cover the pot and simmer for 20 to 30 minutes.

Enjoy!