Stuffed Cabbage with Cranberry Sauce

Stuffed cabbage with cranberry
1 (16 ounce) can jellied cranberry sauce
1 (15 ounce) can tomato sauce
½ cup water
Juice of 1 lemon
¼ cup brown sugar or to taste
½ cup raisins
½ cup fresh cranberries
1 apple
1 medium head of cabbage
2 pounds ground beef
½ cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

Mix the cranberry sauce, tomato sauce, 1 cup water, lemon and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core and dise the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. ( Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally. )
In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, ½ cup water and ketchup, blending with your fingers until well mixed.
Trim the ribs of the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull of the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the two sides. Place seam side down in the line casserole. Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.

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