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30-40 meatballs, cooked
3 apples
4 potatoes
2 c white cabbage
2 Tbsp butter
1 tsp sugar
1 bouillon cube
1 1/4 c cider
allspice, salt to taste
Directions:
Peel potatoes. Slice roughly into bite-sized pieces. Cut cabbage into bite-sized pieces.
Peel, core apples, cut into bite-sized segments.
In a large skillet, melt butter. Add potatoes, cabbage. Add sugar, and continue heating until mixture starts to brown. Add apple. Add cider and bouillon cube. Add salt, allspice, and cook 5 minutes.
When potatoes are fork tender, add cooked meatballs. Heat five minutes or until everything is piping hot.
Serve with crispbread.
Submitted by Gretchen Grant Contributed on:
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