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Add a photoServings: 6
Ingredients
- 1 can (16 ounce) jellied cranberry sauce
- 1 can Tomato sauce, 15 or possibly 16 ounces
- 1Â 1/2 c. Water
- 1 x Lemon, Juice of
- 1/4 c. Brown sugar or possibly to taste
- 1/2 c. Raisins
- 1/2 c. Fresh cranberries
- 1 x Apple
- 1 med Head cabbage
- 2 lb Grnd beef
- 1/2 c. Uncooked rice
- Â Â Salt and freshly grnd pepper
- 1 lrg Egg
- 1 med Onion, grated
- 4 Tbsp. Ketchup
Directions
- Jewish Cooking in America. Included with the recipes were actual photos of the preparation.
- Mix the cranberry sauce, tomato sauce, 1 c. water, lemon, and sugar in a saucepan. Bring to a boil; then add in the raisins and the fresh cranberries.
- Peel, core, and dice the apple and add in. Simmer for another 5 min.
- Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 min or possibly till wilted. Cover with cool 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 grnd pepper to taste, egg, onion, 1/2 c. water, and ketchup, blending with your fingers till well mixed.
- Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull off the inside leaves and place them one by one on a board, outside down. Fill with a heaping Tbsp. or possibly 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 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 hrs.
- Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.
- Tip: Another American way to make this dish is to make a sauce of 3/4 c. ketchup , 1 1/2 to 2 c. tomato juice, 3/4 c. brown sugar, the juice of 1 large lemon, and sour salt to taste. Make this dish ahead. It tastes much better the next day. Also, this is a good recipe to double. Freeze one portion for unexpected guests.
- Yield: at least 15 stuffed cabbages or possibly 6 to 8 servings (M)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 244 | 45% |
| Total Fat 27.05g | 34% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 619mg | 26% |
| Potassium 879mg | 25% |
| Total Carbs 45.9g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 26.74g | 18% |
| Protein 30.38g | 49% |
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