Sweet & Sour Meatballs and Cabbage

(Serves 6)

This is an old fashioned recipe that is easy to make and is so satisfying on a cold winter’s day.  We usually enjoy it on the week-end when we’re just having a lazy day at home.  We serve it with mashed potatoes, crusty bread (to sop up the juice) and Mario Batalli’s 2006 I Perazzi, La Mozza, a Tuscan wine whose fruitiness will bring out the richness of the dish. 

Enjoy,
Ellen and Tom

1 Head Cabbage – chopped
2 lbs. Ground Beef
White Rice
2 cans Arturo Sauce
1 can Whole Cranberry Sauce
Brown Sugar

1. Preheat oven to 350 degrees.
2. Combine the ground beef with salt and pepper to taste and a sprinkling of white rice.  Shape into ping pong ball sized meatballs. 
3. Put chopped cabbage in bottom of a lasagna dish; put meatballs on top of cabbage.
4. Pour the Arturo sauce and cranberry sauce on top of everything.  Do not mix.  Sprinkle with brown sugar.
5. Cook 1 ½ hours covered; then uncover and cook one more hour. 

Note:  This is not an “exact” recipe.  Use your own favorite recipe for the meatballs; add more cabbage if you like.

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