STUFFED CABBAGE WITH CRANBERRY SAUCE
Submitted by: Paula K.
When I first saw this recipe I thought it looked so yummy. Then I tried it and wow! What an amazing dish! These ingredients may sound kind of bizarre together, but they actually complement each other perfectly.
16 oz can jellied cranberry sauce
15 or 16 oz can tomato sauce
1 1/2 cups water
juice of 1 lemon
1/4 cup brown sugar
1/2 cup raisins
1/2 cup fresh cranberries
1 medium head of cabbage
2 lbs ground beef
1/2 cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 Tbsp ketchup
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon juice, and sugar in a saucepan. Bring to a boil Then, add the raisins and the fresh cranberries. Peel, core, and dice the apple and add to saucepan. 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, for 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 hrs 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, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
Trim the ribs off the cabbage, remove the outside leaves, and line a large flame-proof casserole dish with them. Pull off the inside leaves and place them one-by-one on a board, outside down. Fill them 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 2 sides. Place the seam side down in the lined 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 pre-heated 300 degree oven and bake, uncovered, for 30 minutes more.
Yield: at least 15 stuffed cabbages or 6 to 8 servings