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NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves. NOTE: Ms. Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. it.
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1.
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In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs.
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2.
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Combine meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture in 1 1/4" balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.
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3.
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Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot.
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She suggests that mashed potatoes would be an excellent accompaniment. Also, that the dish goes well with broad egg noodles.
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Posted by Sheila Exner. Courtesy of Fred Peters.
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