Ukrainian Prockus (stuffed Cabbage - Low Carb)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
• 2 (16 ounce) cans tomato sauce
• 2 cups tap water
• 1/4 cup warm water
• 1/2 cup splenda granular
• 1 cup raisins
• 1 large green cabbage or 2 medium cabbage
• 2 lbs ground beef
• 1 egg
• 3 saltine crackers
• 1 medium onion (grated)
• 1 tablespoon ketchup
• salt and pepper

Recipe

• 1 combine the cranberry sauce, tomato sauce, 2 cups tap water, and splenda and bring to boil.
• 2 reduce to a simmer and add raisins.
• 3 simmer 5 minutes.
• 4 core the head or heads of cabbage and place into large pot.
• 5 cover with water and bring to boil.
• 6 cover the pot and cook 10 to 15 minutes.
• 7 remove from hot water.
• 8 cover the cabbage with cold water and separate the leaves. i use only the larger leaves to go completely around the meatballs.
• 9 in a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
• 10 after mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
• 11 cover with the sauce mixture.
• 12 cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
• 13 you can either serve immediately or freeze until needed.
• 14 note: i usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.