Stuffed Cabbage With Cranberry Sauce

Total Time: 32 hrs 15 mins Preparation Time: 30 hrs Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 8
• 1 (16 ounce) can jellied cranberry sauce
• 1 (16 ounce) can tomato sauce
• 1 1/2 cups water
• lemon, juice of
• 1/4 cup brown sugar
• 1/2 cup raisins
• 1/2 cup fresh cranberries
• 1 apple
• 1 medium head of cabbage
• 2 lbs ground beef
• 1/2 cup uncooked rice
• salt
• fresh ground pepper
• 1 large egg
• 1 medium onion, grated
• 4 tablespoons ketchup

Recipe

• 1 mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
• 2 bring to a boil; then add the raisins and the fresh cranberries.
• 3 peel, core, and dice the apple and add.
• 4 simmer for another 5 minutes.
• 5 core the cabbage and place in a large pot with water to cover.
• 6 bring to a boil and then simmer, covered, about 10 minutes or until wilted.
• 7 cover with cold water and drain.
• 8 (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, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
• 9 trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
• 10 pull off the inside leaves and place them one by one on a board, outside down.
• 11 fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
• 12 fold up like an envelope, top first, then bottom and then the 2 sides.
• 13 place seam side down in the lined casserole.
• 14 repeat with the rest of the cabbage and the filling.
• 15 pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
• 16 then place the stuffed cabbage in a preheated 300 degree fahrenheit oven and bake, uncovered, for one half hour more.
• 17 tip: another american way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
• 18 make this dish ahead.
• 19 it tastes much better the next day.
• 20 also, this is a good recipe to double.
• 21 freeze one portion for unexpected guests.