Ingredients
3 cups chopped cabbage1 cup tomato juice1 egg, beaten1 small onion, chopped1 tablespoon chili powder1 tablespoon cider vinegar1 tablespoon chopped dill pickle1/2 teaspoon salt1/4 teaspoon pepper3/4 pound lean ground beef (90% lean)
Preparation
Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture.
Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.
