Ingredients for Bavarian Meatballs And Cabbage
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon caraway seeds
- 1 teaspoon salt
- 2 tablespoons shortening
- 10 oz condensed cream of mushroom soup
- 1/2 cup water
- 4 oz cream cheese
- 2 stalks celery
- 1 medium carrot
- 1 lb green cabbage
- 1 medium green bell pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bavarian Meatballs And Cabbage? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bavarian Meatballs And Cabbage
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 teaspoon caraway seeds, and 1 teaspoon salt. Mix until just combined; do not overmix.
- Shape the mixture into 16 meatballs (approximately 1.5 inches in diameter).
- Heat 2 tablespoons of shortening in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, then remove them from the skillet and set aside.
- In the same skillet, whisk together 10 oz condensed cream of mushroom soup, 1/2 cup water, 4 oz cream cheese, and 1/4 teaspoon caraway seeds until smooth.
- Add 2 stalks celery (finely chopped) and 1 medium carrot (finely chopped) to the skillet. Cook for 2 minutes, stirring occasionally.
- Return the meatballs to the skillet.
- Add 1 medium green bell pepper (chopped) and 1 lb green cabbage (shredded) to the skillet.
- Bring to a simmer, then cover the skillet and transfer to the preheated oven.
- Bake for 15-20 minutes, or until the cabbage is tender and the meatballs are cooked through. Stir occasionally during baking.
- Serve hot, spooned over mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
22g
Fat
72g
Carbs
5g
