Heartland Meatballs and Cabbage 1 1/2 pounds ground chuck 1 teaspoon salt 1/4 teaspoon pepper Dash garlic powder 1/2 cup fine cracker crumbs 2 eggs 1 medium head cabbage 1 (10 3/4 ounce) can tomato soup 1 can water 2 tablespoons granulated sugar 4 thin slices lemon
Combine ground chuck, salt, pepper, garlic powder, cracker crumbs and eggs, and mix well. Form into 12 balls and set aside.
Separate cabbage leaves. Place 1/3 of leaves loosely in bottom of casserole dish. Put 6 meatballs on cabbage, then another layer of leaves, remainder of meatballs, and top with remaining cabbage. Cover all with tomato soup and water. Sprinkle top with sugar and lemon slices. Bake at 350 degrees F for 1 1/2 hours, adding more water if necessary. Remove lemon slices before serving.
