Recipe for...Heartland Meatballs and Cabbage


Recipe for... cabbage recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Heartland Meatballs and Cabbage This recipe is rated : 0 Recipe Ingredients 1 1/2 pounds ground chuck 1 teaspoon salt 1/4 teaspoon pepper Dash garlic powder 1/2 cup fine cracker crumbs 2 eggs 1 medium head cabbage 1 (10 3/4 ounce) can tomato soup 1 can water 2 tablespoons granulated sugar 4 thin slices lemon Cooking Procedures Combine ground chuck, salt, pepper, garlic powder, cracker crumbs and eggs, and mix well. Form into 12 balls and set aside. Separate cabbage leaves. Place 1/3 of leaves loosely in bottom of casserole dish. Put 6 meatballs on cabbage, then another layer of leaves, remainder of meatballs, and top with remaining cabbage. Cover all with tomato soup and water. Sprinkle top with sugar and lemon slices. Bake at 350 degrees F for 1 1/2 hours, adding more water if necessary. Remove lemon slices before serving. Makes 6 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ted, even by a healthy stomach. Since this meat is refuse, I advise cutting it into small pieces before putting it in the soup-kettle, adding the bones separately. In this way there is no doubt of the meat yielding in the course of several hours all it contains. I must not forget to mention that for broth but only for broth meat freshly Tomakesou butchered is the best. And, now, before pro- get meat freshly butchered. Proceeding to tell you when to add the vegetables, which are to increa
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