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Categories:
ground pork sausage bulk pork kosher salt pepper caraway seeds garlic onion powder pretzels brown sugar green cabbage olive oil butter red onion heavy cream apple cider vinegar
Viewed: 46 - Published at: 7 years agoIngredients
- 1 pound ground pork
- 1 pound breakfast sausage bulk pork
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon pepper divided
- 3 1/2 teaspoons caraway seeds divided
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1/4 cup dijon mustard divided
- 1/2 cup crushed pretzels
- 2 tablespoons brown sugar divided
- 1 head green cabbage cored and shredded
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion medium, sliced
- 1/2 cup heavy cream
- 1 teaspoon apple cider vinegar
Method
- Preheat oven to 350 degrees.
- In a large bowl, mix together the ground pork, pork breakfast sausage, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons caraway seeds, garlic powder, onion powder, 1/4 cup Dijon mustard, crushed pretzels and 1 tablespoon brown sugar.
- Shape the meat mixture into balls the size of golf balls.
- Place the meatballs on a prepared baking sheet with a rack (optional) and bake the meatballs in a preheated oven for 35-40 minutes.
- While the meatballs cook, saute the shredded cabbage with the olive oil and butter in a large skillet over medium/high heat. Stir in the red onion, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Cover and continue cooking (stirring occasionally) until the cabbage reduces by half.
- Once reduced, stir in 11/2 teaspoon caraway seeds, allspice and 1 tablespoon brown sugar.
- Continue cooking for an additional 5 minutes.
- Reduce heat to low and stir in the heavy cream, 2 teaspoons Dijon and the apple cider vinegar.
- Remove the meatballs from the oven.
- To serve, spoon the meatballs over the creamed caraway cabbage and enjoy!
